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Author: Hiroko Shirasaki Publisher: Tuttle Publishing ISBN: 1462924018 Category : Cooking Languages : en Pages : 121
Book Description
Join the fermentation revolution—Japanese style! "The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant…and are swarming with vitamins." —Discover magazine This comprehensive do-it-yourself home fermentation guide centers 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 know: kimchi, gochujang, mirin. Others—like umeboshi, natto, sake lees, fermented ginger and kastsuobushi—offer new perspectives on the flavorful powers of fermentation. The seasonal menus in this book contain over 95 recipes catering to a broad range of tastes: "Easy Nukazuke Pickles" (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling! "Amazake Fruit Yogurt" makes the perfect probiotic breakfast or snack "Shio Koji (a fermented rice-based marinade) Mushroom Soup" creates a super-nutritious and delightfully delicious twist on a favorite dish "Sea Bream and Clams Steamed in White Miso and Wine" pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice "Root Vegetable Soup with Brown Rice Miso" offers a healthful twist on a classic comfort food "Mixed Sushi with Fermented Ginger" ups the antioxidant ante in a familiar favorite "Amazake Gochujang Bibimbap" brings Korean flavors to a classic lunch box dish And many more! Let miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in A Beginner's Guide to Japanese Fermentation showcase the health benefits and amazing flavors these superfoods have to offer!
Author: Hiroko Shirasaki Publisher: Tuttle Publishing ISBN: 1462924018 Category : Cooking Languages : en Pages : 121
Book Description
Join the fermentation revolution—Japanese style! "The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant…and are swarming with vitamins." —Discover magazine This comprehensive do-it-yourself home fermentation guide centers 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 know: kimchi, gochujang, mirin. Others—like umeboshi, natto, sake lees, fermented ginger and kastsuobushi—offer new perspectives on the flavorful powers of fermentation. The seasonal menus in this book contain over 95 recipes catering to a broad range of tastes: "Easy Nukazuke Pickles" (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling! "Amazake Fruit Yogurt" makes the perfect probiotic breakfast or snack "Shio Koji (a fermented rice-based marinade) Mushroom Soup" creates a super-nutritious and delightfully delicious twist on a favorite dish "Sea Bream and Clams Steamed in White Miso and Wine" pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice "Root Vegetable Soup with Brown Rice Miso" offers a healthful twist on a classic comfort food "Mixed Sushi with Fermented Ginger" ups the antioxidant ante in a familiar favorite "Amazake Gochujang Bibimbap" brings Korean flavors to a classic lunch box dish And many more! Let miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in A Beginner's Guide to Japanese Fermentation showcase the health benefits and amazing flavors these superfoods have to offer!
Author: René Redzepi Publisher: Artisan ISBN: 157965889X Category : Cooking Languages : en Pages : 400
Book Description
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Author: Matthew Hollinder Publisher: Conceptual Kings ISBN: Category : Languages : en Pages : 20
Book Description
The process of fermentation reportedly dates back to the early 7000-6600 BCE and was primarily used as a part of religious rituals in both the Christian and Jewish faiths. The first confirmed practice however, ensued from the study of yeast in 1838. The conclusion to date being that this process of fermentation is produced by the actions of living microorganisms. The most common of definition purports that the process speaks to the production of alcoholic or acidic liquids such as beer and wine or simply the process by which microorganisms result in the spoilage of food items. This book intends to explore the concept that is fermentation and will use this medium to expand the knowledge base surrounding the process.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 160358286X Category : Cooking Languages : en Pages : 530
Book Description
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.--The New York Times *Named a Best Gift for Gardeners by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
Author: Sachiko Toyozato Publisher: Tuttle Publishing ISBN: 1462918840 Category : Foreign Language Study Languages : en Pages : 288
Book Description
Japanese for Beginners is a straightforward learning guide which enables beginners to pick up a functional knowledge of spoken Japanese very quickly and easily. This complete Japanese language package has helped many thousands of people learn to speak colloquial Japanese. It is designed for busy people who wish to pick up a working knowledge of Japanese on their own in just a few days, rather than a few years. Japanese for Beginners makes this possible by providing a firm grounding in grammar and sentence structure using dialogues and vocabulary that reflect authentic Japanese situations and manga comic strips to emphasize contemporary culture and humor. Key features of Japanese for Beginners: Practical Japanese phrases help you converse with ease. Comic strips (Japanese manga) and dialogues bring Japanese to life. Exercises help you to practice speaking and listening. Drills and exercises are included in each chapter to help you practice the sentence patterns and vocabulary. About this new edition: Japanese for Beginners is now expanded to include IT, Social Media, mobile phone conversations and texting!
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603586288 Category : Fermentation Languages : en Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Shihoko Ura Publisher: Page Street Publishing ISBN: 1624147844 Category : Cooking Languages : en Pages : 176
Book Description
Make Traditional & Contemporary Japanese Dishes with Powerful, Umami-Rich Flavor Mother and daughter Shihoko Ura and Elizabeth McClelland, founders of the blog Chopstick Chronicles, reveal the key to amazing Japanese cooking—fermenting your own miso, amazake and more. Sweet, salty, tangy and rich, these ingredients add subtle layers of flavor to dishes like Ultimate Miso Ramen, vibrant Rainbow Roll Sushi and Japanese Curry with Summer Vegetables and Natto. It’s easy to enjoy the health benefits of fermented foods, known for aiding digestion and boosting the immune system, with fun recipes like Amazake Bubble Tea and Super Simple Shio Koji–Pickled Cucumbers. This book makes achieving Japanese flavors so simple, these fermented ingredients will quickly become staples in your pantry. From multicourse dinners to sweet-salty desserts and refreshing drinks, find out what elevates everyday Japanese dishes to unforgettable classics.
Author: Karen Solomon Publisher: Ten Speed Press ISBN: 1607744767 Category : Cooking Languages : en Pages : 210
Book Description
From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.
Author: Hiroko Shirasaki
Author: Hiroko Shirasaki
Author: René Redzepi
Author: Matthew Hollinder
Author: Sandor Ellix Katz
Author: 
Author: Sachiko Toyozato
Author: Sandor Ellix Katz
Author: Drakes Press
Author: Shihoko Ura
Author: Karen Solomon