Approximately 30% Less Sugar Than Sugar! Also Offers Gut-Regulating and Beauty Benefits! 'Koji-Mitsu Fermented Dishes 73,' a Body-Friendly Healthy Recipe Collection, to be Released by Kobunsha on Tuesday, May 12th

★About This Book

"Koji-Mitsu" is a natural fermented sweetener made by concentrating koji amazake. It is an excellent seasoning that cuts sugar content by about 30% compared to the same amount of sugar, and can also be expected to have gut-regulating and beauty effects. This book is a collection of innovative 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 Japan's leading patissier and chocolatier Hirohi Tsujiguchi, TV-familiar cooking researcher Yoko Amako, and exclusive chef for Japan's national football and rugby teams Yoshiteru Nishi, the book also features fermented recipes devised with employees of Uonuma Jozo, who developed Koji-Mitsu. A total of 73 dishes are presented in full color. Please enjoy the world of Koji-Mitsu, which may transform your body and your family's dining table.

★Highly Praised by Professional Chefs

Patissier Chocolatier Hirohi Tsujiguchi

"When I first tasted Koji-Mitsu, I strongly felt it was a unique Japanese sweetness, like something I would want to savor on a lacquerware dish. The nostalgic aroma of rice and deep flavor, once you're hooked, becomes addictive. When Koji-Mitsu is used in baked goods, it creates a moist texture in the dough, and the gentle aroma of Koji-Mitsu envelops the entire confection. As it is also a fermented ingredient, it results in a healthy sweet that is gentle on the body, as it can be expected to activate the intestines."

Cooking 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 meat dishes. Compared to sugar, Koji-Mitsu definitely gives a better glaze to grilled and simmered dishes. Besides cooking, it's also easy to add a little to hot drinks or smoothies, and it's great mixed into alcoholic beverages like sours."

Exclusive Chef for Japan National Football/Rugby Teams Yoshiteru Nishi

"Koji-Mitsu is characterized by a unique flavor like amber candy, and it's a new sensation fermented sweetener. It's handy and can be easily used in place of sugar or mirin in various dishes, from Japanese, Western, and Chinese cuisine to sweets. Fermented foods are not only good for gut health but also seem to help with fatigue recovery, which is why Nadeshiko Japan (Japan women's national football team) players, whose bodies are their capital, actively consume koji amazake and pickles. Koji-Mitsu, being a natural seasoning, can also be greatly 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 the natural fermented sweetener "Koji-Mitsu"!

③ World-renowned patissier and chocolatier Hirohi Tsujiguchi, TV-familiar cooking researcher Yoko Amako, and exclusive chef for Japan's national football and rugby teams Yoshiteru Nishi propose delicious Koji-Mitsu recipes!

④ Features recommended Koji-Mitsu recipes from employees of Uonuma Jozo, who developed Koji-Mitsu!

⑤ The recipes cover a wide range of genres, including Japanese, Western, and Chinese, with a total of 73 dishes from main courses to rice dishes, noodles, sweets, and drinks!

★About Koji-Mitsu

Koji-Mitsu is a natural fermented sweetener made by concentrating koji amazake, which is made from rice koji. Born from koji amazake, which is sometimes called a "drinking IV drip" due to its high nutritional value, Koji-Mitsu has even higher nutritional value than koji amazake, and its amber glow brings out health and radiance from within us.

Main Features

* Approximately 30% less sugar compared to the same amount of sugar * Expected to improve bowel movements and skin beauty by increasing good bacteria in the intestines * Also for fatigue care and beauty effects * Isomaltooligosaccharides, which are expected to boost immunity, are more than ten times that of amazake * Regulates stomach condition * Total amino acid content is 148 times that of honey, essential for maintaining health * Umami component glutamic acid is 500 times that of honey

★Table of Contents

Introduction

The Power of Fermented Seasonings Revealed by Doctors and Cooking Researchers

"Koji-Mitsu Will Change Your Body!"

Chapter 1: Three Professionals Propose Exquisite Recipes!

"Koji-Mitsu Will Change Your Dining Table!"

★Patissier Chocolatier Hirohi Tsujiguchi

★Cooking Researcher Yoko Amako

★Exclusive Chef for Japan National Football/Rugby Teams Yoshiteru Nishi

Chapter 2: "Koji-Mitsu Magic Recipes" Devised with Uonuma Jozo Employees