By Hiroko Shirasaki.
This comprehensive do-it-yourself home fermentation guide centers 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 flavorful powers of fermentation.
The seasonal menus in this book contain 97 recipes catering to a broad range of tastes. 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 showcase the health benefits and amazing flavors these superfoods have to offer!
Hardbound: 112 pp.
also available;
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern
A Dictionary of Japanese Food
