Abstract

A collection of recipes using homemade shio-koji and shoyu-koji, which are characterized by their mild saltiness and mellow flavor. Just prepare them when you have time and add them to your usual side dishes to easily create a delicious flavor.

Author’s Information

Culinary researcher. Active in many areas, including magazines and books, and developing corporate menus. Many books, including "Small pot made with salt koji, amazake, and kimchi" (Shinsei Publishing). (This data was published at the time the book was published.)