"This comprehensive do-it-yourself home fermentation guide centres on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes. Some of these fermented foods you may already...

"Pioneers of life on earth, yeasts and bacteria are present everywhere in our environment, and fermented foods and drinks are at the heart of cuisines worldwide. From hanging meat in prehistoric times to the latest biotechnological research, the techniques of fermentation have been refines, but the principle remains the same: a reliance on living organisms to improve human nutrition. Through the exploration of a history that is almost as old as humanity...

"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and...