A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More! (Hiroko Shirasaki)

Join the fermentation revolution--Japanese style!"The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant…and are swarming with vitamins." --Discover magazineThis 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 over 95 recipes catering to a broad range of tastes: "Easy Nukazuke Pickles" (vegetables cured in a bed of fermented rice bran) offers a