Book (Practical) Essays and essays The Miracle of "Fermented Food"

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Essays and Essays : "Kusama (Smelly and Delicious)" by Mr. Takeo Koizumi, who is known as "Fermentation Mask," is the final edition of "Kusama" (Smelly and Delicious). This time, I will introduce 17 items selected from the "Miracle fermented foods" that Mr. Koizumi was surprised at when he actually went to the fermentation site. Each chapter starting from how he met these foods is full of attractiveness as a travel essay. He goes not only to the Japanese interior but also to the Chinese interior. In addition, the people he met at the places where he went were also attractive people with one or two peculiarities. From fermented foods that he had never heard of, such as "paper mochi" made by fermenting paper found in ancient documents, to fermented foods that "100 people eat it, 98 people are on the verge of fainting and 2 people are on the verge of death", Korean Honoh Hoe (ray sashimi) and "If 100 people eat it, 98 people are on the verge of fainting and 2 people are on the verge of dying", and Northern Europe's Surströmming (canned sardines) says "if you open a can on the windward side, people are on the verge of fainting". Even so, it is strange that it looks delicious. This book full of Mr. Koizumi's words is also good for learning. It is full of fermentation techniques. It is also good for learning. "Kuchigami-Zake" is a fermentation that is the origin of the word "temple". In ancient times when koji mold was not well known, a young miko put rice in his mouth and chewed it 30 times until it became messy and spit it out in a pot. "If you store it, it will ferment naturally and become sake with an alcohol content of more than 9 percent (about the size of beer) in a few weeks. Mr. Koizumi tried this in his laboratory. According to tradition, four female college students chew it. Even with numbness in the temples, it will become sake with an alcohol content of more than 9 percent (about the size of beer). In addition to food, there is an extra volume that makes fermentation interesting and interesting. There is an extra volume that makes fermentation interesting and interesting. It is an extra volume that makes fermentation interesting and interesting. It is an extra volume that makes fermentation interesting and interesting. It is an extra volume that makes fermentation interesting and interesting. It is