Approximately 30% Less Sugar Than Sugar! Also Promotes Intestinal Health and Beauty Benefits! "Koji Mitsu Fermented Dishes 73," a Healthy Recipe Collection Gentle on the Body, to be Released by Kobunsha on Tuesday, May 12th
Kobunsha will release "Koji Mitsu Fermented Dishes 73," a healthy recipe collection using "Koji Mitsu," a natural fermented sweetener concentrated from amazake, on May 12th. It offers approximately 30% less sugar than regular sugar, along with expected benefits for intestinal health and beauty. The book features 73 recipes, including those by three professional chefs.
📋 Article Processing Timeline
- 📰 Published: May 7, 2026 at 20:00
- 🔍 Collected: May 7, 2026 at 11:31
- 🤖 AI Analyzed: May 8, 2026 at 02:00 (14h 28m after Collected)
★About This Book
"Koji Mitsu" is a natural fermented sweetener made by concentrating amazake (sweet fermented rice drink). Compared to an equal amount of sugar, it cuts sugar content by 30%, making it a low-sugar, excellent seasoning that can also be expected to provide intestinal regulation and beauty benefits. This book is a collection of creative recipes using Koji Mitsu, a must-read for health-conscious individuals who are highly aware of their diet.
In addition to recommended recipes proposed by Hironobu Tsujiguchi, a leading Japanese patissier and chocolatier, Yoko Amako, a well-known culinary researcher on television, and Yoshiaki Nishi, exclusive chef for the Japan national soccer and rugby teams, the book also features fermented recipes developed in collaboration with employees of Uonuma Jozo, who developed Koji Mitsu. All 73 recipes are presented on color pages. Enjoy the world of Koji Mitsu, which may transform your body and your family's dining table.
★Highly Praised by Professional Chefs
Patissier and Chocolatier Hironobu Tsujiguchi
"When I first tasted Koji Mitsu, I strongly felt it was a unique Japanese sweetness, the kind you'd want to taste from a lacquer bowl. The nostalgic aroma of rice and deep flavor are addictive once you get hooked. When Koji Mitsu is used in baked goods, it gives the dough a moist texture, and the gentle aroma of Koji Mitsu envelops the entire pastry. As it is also a fermented ingredient, it results in a healthy dessert that is gentle on the body and can be expected to activate the intestines."
Culinary Researcher Yoko Amako
"Koji Mitsu enhances the flavor of ingredients and adds depth to dishes. It pairs well with any ingredient, but I particularly felt it added depth to meats. Compared to sugar, Koji Mitsu definitely gives a better glaze to grilled and simmered dishes. Besides cooking, it's easy to add a little to hot drinks and smoothies, and it's also good mixed into alcoholic beverages like sours."
Exclusive Chef for Japan National Soccer and Rugby Teams, Yoshiaki Nishi
"Koji Mitsu has a distinctive flavor like brown sugar candy, making it a new sensation in fermented sweeteners. It can be easily used as a substitute for sugar or mirin in a wide range of dishes, from Japanese, Western, and Chinese cuisine to sweets, making it very useful. Fermented foods are said not only to improve gut health but also aid in fatigue recovery, and Nadeshiko Japan players, for whom their bodies are their capital, actively consume amazake and pickles. Koji Mitsu, being a natural seasoning, can also be highly expected to contribute to health."
★Highlights of This Book
① All 96 pages are in full color with large, easy-to-view photos!
② A doctor thoroughly explains the health benefits of "Koji Mitsu," a natural fermented sweetener!
③ World-renowned patissier and chocolatier Hironobu Tsujiguchi, TV-famous culinary researcher Yoko Amako, and exclusive chef for Japan National Soccer and Rugby Teams, Yoshiaki Nishi, propose delicious Koji Mitsu recipes!
④ Features recommended Koji Mitsu recipes from employees of Uonuma Jozo, who developed Koji Mitsu!
⑤ The featured recipes cover a wide range of genres, including Japanese, Western, and Chinese, with a rich selection of 73 items from main dishes to rice, noodles, sweets, and drinks!
★About Koji Mitsu
Koji Mitsu is a natural fermented sweetener made by concentrating amazake from rice koji. Born from amazake, which is said to be "drinking IV drip" due to its high nutritional value, Koji Mitsu has even higher nutritional value than amazake, and its amber glow brings out health and radiance from within us.
Main Features
- 30% less sugar compared to an equal amount of sugar
- Expected to improve bowel movements and enhance skin beauty by increasing good bacteria in the gut
- Fatigue care and beauty benefits
- Isomaltooligosaccharides, expected to boost immunity, are more than ten times higher than in amazake
- Regulates stomach condition
- Total amino acid content, essential for health maintenance, is 148 times that of honey
- Umami component glutamic acid is 500 times that of honey
★Table of Contents
Introduction
- The Power of Fermented Seasonings Revealed by a Doctor and Culinary Researcher
"Koji Mitsu Will Change Your Body!"
Chapter 1: Three Professionals Propose Exquisite Recipes!
"Koji Mitsu Will Change Your Dining Table!"
- Patissier and Chocolatier Hironobu Tsujiguchi
- Culinary Researcher Yoko Amako
- Exclusive Chef for Japan National Soccer and Rugby Teams, Yoshiaki Nishi
Chapter 2: "Koji Mitsu Magic Recipes" Devised with Uonuma Jozo Employees
"Koji Mitsu" is a natural fermented sweetener made by concentrating amazake (sweet fermented rice drink). Compared to an equal amount of sugar, it cuts sugar content by 30%, making it a low-sugar, excellent seasoning that can also be expected to provide intestinal regulation and beauty benefits. This book is a collection of creative recipes using Koji Mitsu, a must-read for health-conscious individuals who are highly aware of their diet.
In addition to recommended recipes proposed by Hironobu Tsujiguchi, a leading Japanese patissier and chocolatier, Yoko Amako, a well-known culinary researcher on television, and Yoshiaki Nishi, exclusive chef for the Japan national soccer and rugby teams, the book also features fermented recipes developed in collaboration with employees of Uonuma Jozo, who developed Koji Mitsu. All 73 recipes are presented on color pages. Enjoy the world of Koji Mitsu, which may transform your body and your family's dining table.
★Highly Praised by Professional Chefs
Patissier and Chocolatier Hironobu Tsujiguchi
"When I first tasted Koji Mitsu, I strongly felt it was a unique Japanese sweetness, the kind you'd want to taste from a lacquer bowl. The nostalgic aroma of rice and deep flavor are addictive once you get hooked. When Koji Mitsu is used in baked goods, it gives the dough a moist texture, and the gentle aroma of Koji Mitsu envelops the entire pastry. As it is also a fermented ingredient, it results in a healthy dessert that is gentle on the body and can be expected to activate the intestines."
Culinary Researcher Yoko Amako
"Koji Mitsu enhances the flavor of ingredients and adds depth to dishes. It pairs well with any ingredient, but I particularly felt it added depth to meats. Compared to sugar, Koji Mitsu definitely gives a better glaze to grilled and simmered dishes. Besides cooking, it's easy to add a little to hot drinks and smoothies, and it's also good mixed into alcoholic beverages like sours."
Exclusive Chef for Japan National Soccer and Rugby Teams, Yoshiaki Nishi
"Koji Mitsu has a distinctive flavor like brown sugar candy, making it a new sensation in fermented sweeteners. It can be easily used as a substitute for sugar or mirin in a wide range of dishes, from Japanese, Western, and Chinese cuisine to sweets, making it very useful. Fermented foods are said not only to improve gut health but also aid in fatigue recovery, and Nadeshiko Japan players, for whom their bodies are their capital, actively consume amazake and pickles. Koji Mitsu, being a natural seasoning, can also be highly expected to contribute to health."
★Highlights of This Book
① All 96 pages are in full color with large, easy-to-view photos!
② A doctor thoroughly explains the health benefits of "Koji Mitsu," a natural fermented sweetener!
③ World-renowned patissier and chocolatier Hironobu Tsujiguchi, TV-famous culinary researcher Yoko Amako, and exclusive chef for Japan National Soccer and Rugby Teams, Yoshiaki Nishi, propose delicious Koji Mitsu recipes!
④ Features recommended Koji Mitsu recipes from employees of Uonuma Jozo, who developed Koji Mitsu!
⑤ The featured recipes cover a wide range of genres, including Japanese, Western, and Chinese, with a rich selection of 73 items from main dishes to rice, noodles, sweets, and drinks!
★About Koji Mitsu
Koji Mitsu is a natural fermented sweetener made by concentrating amazake from rice koji. Born from amazake, which is said to be "drinking IV drip" due to its high nutritional value, Koji Mitsu has even higher nutritional value than amazake, and its amber glow brings out health and radiance from within us.
Main Features
- 30% less sugar compared to an equal amount of sugar
- Expected to improve bowel movements and enhance skin beauty by increasing good bacteria in the gut
- Fatigue care and beauty benefits
- Isomaltooligosaccharides, expected to boost immunity, are more than ten times higher than in amazake
- Regulates stomach condition
- Total amino acid content, essential for health maintenance, is 148 times that of honey
- Umami component glutamic acid is 500 times that of honey
★Table of Contents
Introduction
- The Power of Fermented Seasonings Revealed by a Doctor and Culinary Researcher
"Koji Mitsu Will Change Your Body!"
Chapter 1: Three Professionals Propose Exquisite Recipes!
"Koji Mitsu Will Change Your Dining Table!"
- Patissier and Chocolatier Hironobu Tsujiguchi
- Culinary Researcher Yoko Amako
- Exclusive Chef for Japan National Soccer and Rugby Teams, Yoshiaki Nishi
Chapter 2: "Koji Mitsu Magic Recipes" Devised with Uonuma Jozo Employees