A Beginner's Guide to Japanese Fermentation

Name: A Beginner's Guide to Japanese Fermentation
Brand: Unknown
SKU: 9784805317471
Price: 39.99 NZD
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Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More!

By Hiroko Shirasaki

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Summary

'A Beginner's Guide to Japanese Fermentation by Hiroko Shirasaki explores the traditional art of Japanese fermentation, offering a comprehensive introduction for novices. The book delves into various methods and ingredients used in fermentation, showcasing recipes and techniques to create authentic fermented dishes. With an emphasis on health benefits and cultural significance, it serves as a practical guide for those eager to incorporate these ancient practices into modern cuisine.
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Format: Hardback

$39⁹⁹

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A Beginner's Guide to Japanese Fermentation

$39⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you're passionate about exploring traditional culinary techniques, this book offers an exciting dive into the world of Japanese fermentation. It's perfect for those eager to try their hand at creating delicious and healthy fermented foods at home, enriching your cooking repertoire with authentic flavours.

A Beginner's Guide to Japanese Fermentation

Description

Join the fermentation revolution – Japanese style!

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 katsuobushi, offer new perspectives on the flavourful powers of fermentation.

The seasonal menus in this book contain 97 recipes catering to a broad range of tastes:

'Easy Nukazuke Pickles' (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling!
'Amazake Fruit Yogurt' makes the perfect probiotic breakfast or snack
'Shio Koji (a fermented rice-based marinade) Mushroom Soup' creates a super-nutritious and delightfully delicious twist on a favourite dish
'Sea Bream and Clams Steamed in White Miso and Wine' pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice
'Root Vegetable Soup with Brown Rice Miso' offers a healthful twist on a classic comfort food
'Mixed Sushi with Fermented Ginger' ups the antioxidant ante in a familiar favourite
'Amazake Gochujang Bibimbap' brings Korean flavours to a classic lunch box dish
And many more!

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!

'The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant...and are swarming with vitamins.' - Discover magazine

Book Details

INFORMATION

ISBN: 9784805317471

Publisher: Tuttle Publishing

Format: Hardback

Date Published: 26 September 2023

Country: United States

Imprint: Tuttle Publishing

Illustration: 97 recipes; 350 full-color photographs

Audience: General / adult

DIMENSIONS

Width: 191.0mm

Height: 254.0mm

Weight: 680g

Pages: 112

Collections

Cook Books & Recipes Cooking & Food Hiroko Shirasaki Non-Fiction

About the Author

Hiroko Shirasaki was born in Tokyo and grew up in Saitama prefecture. After working as an instructor at a cooking school run by the natural food store Inyodo, she started the organic cooking school Shirasaki Chakai. Currently, she holds online cooking classes called Hiroko Shirasaki's Recipe Laboratory. Her books Shirasaki Chakai's New Snacks and Unskilled Snacks won the grand prize in the confectionery category of the Cooking Recipe Book Award two years in a row.