About Koji for Life and author Nakaji
The author Nakaji, one of the most respected figure in the koji community in Japan, generously shares his extensive knowledge and experience of koji making in this concise hands-on book.
Before shifting his focus to spreading koji culture to wider audience, he worked as a head of brewers at Terada-honke, charismatic presence in natural sake making in Japan, for nearly a decade. He is the first person to translate the authentic specialist koji growing method into home context, making koji making accessible to everyone.
Not only explaining the details of practical koji making techniques with many photos and illustrations, the book also refers to the deep cultural and historical insight (such as the connection between koji and Japanese spirituality) as well as various koji ferments’ recipes (miso, sake, amazake, shio-koji etc).
As all 5 stars amazon reviews proves, this is a fabulously amazing book. I am so grateful to Nakaji to bring this wonderful book into the world and feel very proud of being involved in translating the text into English.
