History of Amazake and Rice Milk (1000 BCE to 1021) PDF Download
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Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436558
Category : Reference
Languages : en
Pages : 356
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Book Description
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.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436558
Category : Reference
Languages : en
Pages : 356
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Book Description
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.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436566
Category : Reference
Languages : en
Pages : 812
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: Shoichiro Nakamura
Publisher: Createspace Independent Publishing Platform
ISBN: 9781983689833
Category :
Languages : en
Pages : 106
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Book Description
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.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
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Book Description
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.
Author: Carlo DeVito
Publisher: Rock Point Gift & Stationery
ISBN: 1631063820
Category : Cooking
Languages : en
Pages : 51
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Book Description
This fun kit for home beer tastings contains eight tasting glasses, two flight paddles, note cards, and a 48-page book on how to host your own craft beer tasting.
Author: Shoichiro Nakamura
Publisher: Createspace Independent Publishing Platform
ISBN: 9781729603505
Category :
Languages : en
Pages : 98
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Book Description
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.
Author: Naoko Takei Moore
Publisher: Ten Speed Press
ISBN: 1607747006
Category : Cooking
Languages : en
Pages : 330
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Book Description
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
Author: Brian Ashcraft
Publisher: Tuttle Publishing
ISBN: 146292140X
Category : Cooking
Languages : en
Pages : 441
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Book Description
**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks** The Japanese Sake Bible is the ultimate book about Japan's national drink--from its history, culture and production methods to how to choose the best sake and recommended food pairings. Author Brian Ashcraft--the author of the popular guide Japanese Whisky--has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings. A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile. Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.
Author: Michael Ashkenazi
Publisher: Bloomsbury Publishing USA
ISBN: 0313058539
Category : Social Science
Languages : en
Pages : 232
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Book Description
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.
Author: Christopher Pellegrini
Publisher:
ISBN: 9781940745282
Category : Alcoholic beverages
Languages : en
Pages : 208
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Book Description
"For hundreds of years, shochu and awamori have dwelled near the center of Japan's vaunted culinary traditions. Despite outselling most other alcoholic beverages in Japan, however, these premium distilled treats have largely remained hidden from the rest of the world. But that is beginning to change. The Shochu Handbook is the first major reference published on the subject in a language other than Japanese and covers everything from how distilled beverages arrived in Japan to a step-by-step overview of the distilling process. There are also detailed chapters devoted to deciphering bottle labels, food pairing, serving styles, and speaking the language of these drinks. Packed with information, The Shochu Handbook also includes an extensive list of recommended bottles, a chapter devoted to cocktail and homemade liqueur recipes, and Japanese-English language assistance for everything from ordering shochu in a bar to telling the difference between single-distilled and multiple-distilled drinks."--Amazon.com.
