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    Deliciously Microorganic:
    The Wonderful World of Fermented Food & Drink, An Illustrated Guide

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    Licensing Information

    Rights Sold: Simplified Chinese, Complex Chinese
    Published December 2019
    Words: 153,000 in Japanese
    Series: one title

    Selling Points
    - Introduces the world’s 250 microorganic food and drinks with illustrations.
    - 60 recipes, including Japanese traditional food and drinks.
    - History, pioneers’ stories, and cultural differences seen in the world explained.

    Description
    Kombucha, Sourdough, Miso, Tempeh, Natto, and Koji: the trend is fermentation! This
    book is an encyclopedia, a how-to to food preservation, recipes, all in one. A must have for
    anyone who wants to understand the fundamentals of fermentation.

    Authors
    ferment books: A duo-unit working mainly on books on fermentation and food. Published
    Japanese edition of Basic Fermentation by Sandor Ellix Katz.
    ONO Misa: Fascinated with koji mold through making miso, ONO has published five books
    on microorganic food and runs a blog called “koujienn”, which led to a comic essay
    “Homemade Microorganic Foods Changed My Life!”.
    • Size:240×190mm
    • Pages:196Pages(Full Color)
    • Binding:Softbound
    • Publisher:PIE International
    • Language:Japanese
    • ISBN:978-4-7562-5112-1 C0077
    • Author:fermentbooks / Ono Misa

    To check your neighbor bookstores, please click here.

    Chapter 1 Microorganic Foods of the World …………… p 11
    Chapter 2 Microorganic Japanese Foods ………………. p 65
    Chapter 3 Koji is Like Gold …………………………………. p 119
    Chapter 4 A Look at Where Fermentation Happens….. p 128
    Chapter 5 Fermentation: A Global Chronology ……….. p 147
    Chapter 6 Microorganic Food & Ingredients …………… p 155
    Chapter 7 Further Reading …………………………………. p 181

    これより、5秒後に弊社が決裁業務を委託しております、
    GMOメイクショップ株式会社の画面に切り替わります。

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