A Beginner's Guide to Japanese Fermentation

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. 

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