Publisher's Synopsis
A new style of cooking that transcends Japanese traditions---Koji's fermented, innovative, and transformative gastronomic culinary world is always seeking technology and knowledge to bring new flavors and new tasting experiences, and as a Taiwanese, you may be happy to see one of today's hottest cooking cutting techniques is the rich koji culture in Asia. The most important of which is the rice koji that has developed its own system and developed important condiments such as soy sauce and miso. The rice koji fungus is called Japanese national fungus. Without rice koji, there would be no Japanese food. When the rice koji crossed the source of koji bacteria in China, developed into a unique culture, and then crossed the oceans to enter Europe.
