The book
The prized fungus koji has been used in Japan for centuries to ferment food, imparting a variety of flavors. Health benefits, cultural identity, and a sustainable lifestyle are making fermented foods increasingly popular and shaping new eating habits.
Miso and shoyu, seasonings made with koji ferments, play key roles in modern aromatic cuisine, as does Indonesian tempeh.
Sibylle Hunger provides detailed, step-by-step instructions for making the most important koji ferments in your own kitchen, offering numerous ideas and tips – including how to use up kitchen scraps and leftovers. The recipe section showcases fermenting with koji: grains, legumes, vegetables, fruits, meat, and fish, as well as Japanese specialties like shio koji, miso, shoyu, amazake, mirin, and natto – prepared using traditional methods, modern variations, and local ingredients. An invitation to the world of koji magic that will enrich your cooking for any occasion and at any time of day.
The author
Sibylle Hunger has been a passionate fermentation enthusiast for 30 years and is known through Bavarian Broadcasting. She leads fermentation courses and runs the "Gmiashunger Manufactory".
The book
The prized fungus koji has been used in Japan for centuries to ferment food, imparting a variety of flavors. Health benefits, cultural identity, and a sustainable lifestyle are making fermented foods increasingly popular and shaping new eating habits.
Miso and shoyu, seasonings made with koji ferments, play key roles in modern aromatic cuisine, as does Indonesian tempeh.
Sibylle Hunger provides detailed, step-by-step instructions for making the most important koji ferments in your own kitchen, offering numerous ideas and tips – including how to use up kitchen scraps and leftovers. The recipe section showcases fermenting with koji: grains, legumes, vegetables, fruits, meat, and fish, as well as Japanese specialties like shio koji, miso, shoyu, amazake, mirin, and natto – prepared using traditional methods, modern variations, and local ingredients. An invitation to the world of koji magic that will enrich your cooking for any occasion and at any time of day.
The author
Sibylle Hunger has been a passionate fermentation enthusiast for 30 years and is known through Bavarian Broadcasting. She leads fermentation courses and runs the "Gmiashunger Manufactory".
The high-quality teas and the first-class advice make Shinkoko the best address for green tea enjoyment for me.– Daniela K.
Friendly and competent advice, quick processing and, above all, a great matcha that will enrich my life from now on.– Christian K.