History of Amazake and Rice Milk (1000 BCE to 1021)

History of Amazake and Rice Milk (1000 BCE to 1021)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2021-10-25

Total Pages: 356

ISBN-13: 1948436558

DOWNLOAD EBOOK

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 158 photographs and illustrations - mostly color. Free of charge in digital PDF format.


History of Miso and Its Near Relatives

History of Miso and Its Near Relatives

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2021-05-05

Total Pages: 2373

ISBN-13: 194843637X

DOWNLOAD EBOOK

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.


Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More

Author: Shoichiro Nakamura

Publisher: Createspace Independent Publishing Platform

Published: 2018-01-15

Total Pages: 106

ISBN-13: 9781983689833

DOWNLOAD EBOOK

The foods and drinks derived from koji, which is the rice fermented by aspergillus orizae, are the foundation of Japanese foods, which include sake, shochu, sakekasu, miso, mirin, amazake, soy sauce and shio koji. All of the drinks and foods derived from koji have astonishing medicinal effects. The green tea and natto, which are not related to koji, have also equally great medicinal benefits contributing to the world longest longevity of Japanese. This book describes easy methods to make those foods and drinks from scratch, and how to use those, as well as explains why and how those contribute to healthy life and longevity. In the present revision, three addendums are added: Addendum 1, the newest and simplest method of making koji using microwave; Addendum 2, how to make the sweetest amazake; Addendum 3, how to make soy sauce.


Making Koji by Fermentation with Aspergillus Oryzae and Applications

Making Koji by Fermentation with Aspergillus Oryzae and Applications

Author: Shoichiro Nakamura

Publisher: Createspace Independent Publishing Platform

Published: 2018-10-29

Total Pages: 98

ISBN-13: 9781729603505

DOWNLOAD EBOOK

Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods. The important role of koji in making sake is that it converts starch of rice to glucose and maltose, which are normally called simply sugar. This conversion is by the work of amylase which is an enzyme secreted by koji. In making sake, the sugar is then converted to alcohol by yeast. In producing miso and soy sauce, amylase and another enzyme called peptidase in koji decompose protein. Rice is not the only grain that can grow Aspergillus Oryzae. Almost any grain can be fermented to make koji. For example, wheat, oat, buckwheat and soy beans can be used to make koji. However, rice koji is most widely used, and koji usually refers to rice koji. Koji grown on different grains are called like wheat koji, buckwheat koji or soy koji. Rice koji is available in the market but it is rather expensive, while if you make DIY the cost is about one tenth of the price you pay in the market. This book teaches the most advanced method of making koji that is far simpler than traditional ways taught in the internet yet the chance of failure is minimal.


Lonely Planet Japan

Lonely Planet Japan

Author: Lonely Planet

Publisher: Lonely Planet

Published: 2017-08-01

Total Pages: 1596

ISBN-13: 1787010120

DOWNLOAD EBOOK

#1 best-selling guide to Japan Lonely Planet Japan is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Explore a bamboo grove in Arashiyama, marvel at Shinto and Buddhist architecture in Kyoto, or relax in the hot springs of Noboribetsu Onsen; all with your trusted travel companion. Get to the heart of Japan and begin your journey now! Inside Lonely Planet Japan Travel Guide: Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - history, festivals, hiking, onsen, cuisine, architecture, sport, traditional accommodation, geisha, visual arts, performing arts, literature, music, environment, cinema Covers Tokyo, Mt Fuji, Nikko, Narita, Kamakura, Hakone, Nagoya, Gifu, Kanazawa, Nagano, Kyoto, Kansai, Hiroshima, Okayama, Osaka, Kobe, Nara, Matsue, Sapporo, Shikoku, Tokushima, Fukuoka, Okinawa and more eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet Japan, our most comprehensive guide to Japan, is perfect for both exploring top sights and taking roads less travelled. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You’ll also find our content online, and in mobile apps, video, 14 languages, nine international magazines, armchair and lifestyle books, ebooks, and more. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.


History of Soybeans and Soyfoods in Korea (544 CE to 2021)

History of Soybeans and Soyfoods in Korea (544 CE to 2021)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2021-05-31

Total Pages: 978

ISBN-13: 1948436396

DOWNLOAD EBOOK

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.