日本媽媽的美味發酵食：鹽麴．甘麴．味噌．酒粕．味醂，用天然的發酵調味烹出自家風味〔2024經典暢銷版〕
by 岡本愛
Discover the depth and character of Japanese fermented seasonings, from shio koji and amazake to miso, sake lees, and mirin. This cookbook explores how natural fermentation can shape distinctive homemade flavors and offers inspiration for bringing these ingredients into everyday cooking.
About This Book
This cookbook focuses on Japanese fermented foods and the flavors they bring to everyday cooking.
It introduces natural fermented seasonings including shio koji, amazake, miso, sake lees, and mirin.
Designed around homemade flavor, the book offers inspiration for using these ingredients in cooking.
This 2024 classic bestselling edition presents a guide to exploring traditional Japanese fermentation through food.
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