A Beginner's Guide to Japanese Fermentation : : Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More!
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Downtown 2nd Floor 4-week checkout |
641.463 Sh | 4-week checkout | Due 05-25-2024 |
Includes index.
Spring and summer meals -- Fall and winter meals.
"This comprehensive do-it-yourself home fermentation guide centres on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes. Some of these fermented foods you may already know: kimchi, gochujang, mirin. Others, like umeboshi, natto, sake lees, fermented ginger and kastsuobushi, offer new perspectives on the flavourful powers of fermentation. Let miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in A Beginner's Guide to Japanese Fermentation showcase the health benefits and amazing flavours these superfoods have to offer!"--Publisher's description.
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PUBLISHED
Rutland, Vermont : Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd., [2023]
Year Published: 2023
Description: 112 pages : colour illustrations ; 26 cm
Language: English
Format: Book
ISBN/STANDARD NUMBER
9784805317471
4805317477
SUBJECTS
Fermented foods -- Japan.
Fermentation.
Pickled foods -- Japan.
Seasonal cooking.
Cooking, Japanese.
Cookbooks.
Recipes.