Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More PDF

Author: Shoichiro Nakamura

Publisher: Createspace Independent Publishing Platform

Published: 2018-01-15

Total Pages: 106

ISBN-13: 9781983689833

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The foods and drinks derived from koji, which is the rice fermented by aspergillus orizae, are the foundation of Japanese foods, which include sake, shochu, sakekasu, miso, mirin, amazake, soy sauce and shio koji. All of the drinks and foods derived from koji have astonishing medicinal effects. The green tea and natto, which are not related to koji, have also equally great medicinal benefits contributing to the world longest longevity of Japanese. This book describes easy methods to make those foods and drinks from scratch, and how to use those, as well as explains why and how those contribute to healthy life and longevity. In the present revision, three addendums are added: Addendum 1, the newest and simplest method of making koji using microwave; Addendum 2, how to make the sweetest amazake; Addendum 3, how to make soy sauce.

History of Amazake and Rice Milk (1000 BCE to 1021)

History of Amazake and Rice Milk (1000 BCE to 1021) PDF

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2021-10-25

Total Pages: 356

ISBN-13: 1948436558

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 158 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Koji and Its Applications

Koji and Its Applications PDF

Author: Shoichiro Nakamura

Publisher: Createspace Independent Publishing Platform

Published: 2018-10-03

Total Pages: 98

ISBN-13: 9781727732719

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The focus of this book is on how to make koji successfully and apply it to home brewing sake, shochu, miso, mirin, amazake, and soy sauce. It is amazing that koji is absolutely the foundation of the most fundamental Japanese drink and condiments. It can be said safely that without koji there will be no Japanese cuisine of today. In the West, interest in koji is growing somewhat differently than in Japan. Making amazake using koji is one thing but another is tenderizing meat using koji. Koji is available in US at Japanese groceries or in internet, but rather expensive. On the other hand, if you make it, the cost will be about one tenth of the koji in the market. With the newest method that the author developed, making a small amount of koji successfully has become very easy. This book not only describes step-by-step methods of making koji and its applications, including sake, shochu, miso, mirin, amazake, and soy sauce, but answers many questions that the reader might have. For example, how to make sake sweeter or drier than the standard recipe. Another example is what if different yeast is used in sake brewing. Those answers are mostly from author's own research, so they are not available in other books. Another area of contents of this book is explanations of health benefits of many products of koji. All of koji itself, sake, miso, amazake have great medicinal effects. The remarkable longevity of Japanese population may be attributed to these health benefits brought by koji..

History of Miso and Its Near Relatives

History of Miso and Its Near Relatives PDF

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2021-05-05

Total Pages: 2373

ISBN-13: 194843637X

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The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.

Koji Alchemy

Koji Alchemy PDF

Author: Jeremy Umansky

Publisher: Chelsea Green Publishing

Published: 2020-05-04

Total Pages: 354

ISBN-13: 1603588698

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"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "The perfect next step."—NPR's "Science Friday" For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz "Next level fermentation fodder."—The Boston Globe

Handmade Sake, Amazake, Mirin, Shochu

Handmade Sake, Amazake, Mirin, Shochu PDF

Author: Shoichiro Nakamura

Publisher: Createspace Independent Publishing Platform

Published: 2018-02-06

Total Pages: 52

ISBN-13: 9781984964113

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This book describes how to hand-make sake, amazake, mirin, and shochu in details along with hand-making of koji. Sake and its byproduct sakekasu have great medical benefits with no side effects. Appendices of the book include two subjects: (1) the legality of brewing alcohol and distilling in various countries in the world, and (2) how much of methyl alcohol is lethal.

Making Koji by Fermentation with Aspergillus Oryzae and Applications

Making Koji by Fermentation with Aspergillus Oryzae and Applications PDF

Author: Shoichiro Nakamura

Publisher: Createspace Independent Publishing Platform

Published: 2018-10-29

Total Pages: 98

ISBN-13: 9781729603505

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Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods. The important role of koji in making sake is that it converts starch of rice to glucose and maltose, which are normally called simply sugar. This conversion is by the work of amylase which is an enzyme secreted by koji. In making sake, the sugar is then converted to alcohol by yeast. In producing miso and soy sauce, amylase and another enzyme called peptidase in koji decompose protein. Rice is not the only grain that can grow Aspergillus Oryzae. Almost any grain can be fermented to make koji. For example, wheat, oat, buckwheat and soy beans can be used to make koji. However, rice koji is most widely used, and koji usually refers to rice koji. Koji grown on different grains are called like wheat koji, buckwheat koji or soy koji. Rice koji is available in the market but it is rather expensive, while if you make DIY the cost is about one tenth of the price you pay in the market. This book teaches the most advanced method of making koji that is far simpler than traditional ways taught in the internet yet the chance of failure is minimal.

Sake Handbook

Sake Handbook PDF

Author: John Gauntner

Publisher: Tuttle Publishing

Published: 2011-12-20

Total Pages: 248

ISBN-13: 1462901549

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The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake. Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and many more about sake wine, and will help you enjoy Japan's national beverage in style. Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake Confidential This sake book features: This new edition has been completely revised and updated Gives you all the information you need in an handy, portable format Offers a detailed explanation of the sake brewing process Reviews over a hundred sake brands, with illustrations of their labels for easy identification Profiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environs Lists specialty shops in Japan where you can purchase hard–to–find Japanese wine brands Lists specialty retailers in the United States and elsewhere

Food Culture in Japan

Food Culture in Japan PDF

Author: Michael Ashkenazi

Publisher: Bloomsbury Publishing USA

Published: 2003-12-30

Total Pages: 232

ISBN-13: 0313058539

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Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.

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