Abstract

It regulates the body and makes daily cooking easier! 11 kinds of versatile "koji" seasonings and 76 excellent recipes that even beginners can easily make, with explanations accompanied by photos!

Overnight Fermentation Seasoning can be made in a rice cooker in just , instead of the koji seasonings that usually take from one week to half a year to make. It can be made and used as soon as you think of it. You can easily use up small quantities, and you can even make different kinds of seasonings at the same time.

Salt koji, onion koji, fermented ketchup, soy sauce koji, garlic koji, curry koji, and other "overnight fermented seasonings" introduced in this book have a mild sweetness and umami taste thanks to koji, making simple daily dishes made with a few ingredients taste much better.

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Author’s Information

Chef/fermentation master. After working as a company employee, he graduated from culinary school and became independent. His simple recipes using fermented foods and seasonal ingredients are popular, and he is featured in magazines, books, and on TV. YouTube channel ``Misa Enomoto's Seasonal Cooking'' has over 310,000 subscribers and is attracting attention. The online cooking class ``Misa Enomoto's Cooking Class - Fermentation and Seasonal Cooking Book'' is also very popular.