Abstract

This book summarizes how to use MUJI's "Fermented Rice Bran" and how to solve problems. It provides easy-to-understand explanations on everything from basic usage to how to pickle ingredients and a wealth of Q&A. With the cooperation of MUJI, it also introduces example recipes using fermented rice bran.

Author’s Information

A researcher of homemade seasonings. He runs the "Kamoshi Lab" homemade seasoning preparation class. He is also an editor. His life's work is farming and observing nature. His books include "That's why we make seasonings" (Bronze Shinsha). He is also active on television, radio, magazines, web media, etc. (This information was published at the time this book was published.)