Japanese fermented foods, such as miso, soy sauce, and sake, are attracting worldwide attention, and fermented food production is gaining momentum overseas.
In this book, the author, Mr Nakaji, who has presided over koji-making schools in Japan and other parts of the world, teaches you how to make koji that anyone can do anywhere. If you get the hang of it, even a beginner can make rice malt without fail in a small urban kitchen with a small amount of rice and familiar tools.

This book introduces how to make amazake, lactic acid fermented amazake, bodaimoto doburoku, koji powder, making koji from rice koji, and how to transfer seeds.
With English translation.
 
I hope this book helps you understand what Koji is and makes Japanese fermented food.
 
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