The Fermentation Cookbook for Sauces: The Ancient Yet Modern Power of Fermentation [Chinese]

By: Shimizu, Shiori

Made with highly nutritious "koji" (fermented soybean paste): A spicy base, mayonnaise, candied fruit, fermented curry paste... instantly enhances umami flavor! A versatile fermented sauce, easy to make and store, it helps regulate the gut environment and boost immunity. "Marinating," "Heating," "Mixing," and "Drenching"--simple cooking methods yield incredibly delicious results! / Add just one teaspoon for an instant flavor upgrade! / Love miso soup? Always crave a piece of fermented tofu with your porridge? Love tender and flavorful black bean spare ribs? ...These delicious flavors all rely on fermentation, and "Koji no Fukuroku Reijo" (Fermented Soy Sauce Recipes) brings together the ancient yet modern power of fermentation.

• Format: Paperback
• Language: Chinese
• ISBN: 6267611132
• ISBN13: 9786267611135
• Release Date: December 2025
• Publisher: Chu Ban Ju