[For Koji Beginners Too] Highly Popular on Instagram! The Koji Seasoning Recipe Book That Changed a Super Busy Mom of 4's Life 'Tastes Great Just by Mixing: Koji Recipes' Releases May 28

Magazine House Ltd. (Headquarters: Chuo-ku, Tokyo, President: Shuichi Tetsuo) has announced that it will release 'Tastes Great Just by Mixing: Koji Recipes' at bookstores nationwide and online bookstores on Thursday, May 28. Pre-orders also began on April 8. ■ We are currently accepting requests for article publications based on the contents of this book and author interviews. ■ Just Mix! Start Your Fermentation Lifestyle Easily With This Single Book Cooking with koji is not difficult at all. Both making and using it requires just mixing. Since the power of enzymes in koji enhances the umami and sweetness of ingredients, adding just a spoonful perfectly balances the flavor. Moreover, because you don't need to use various other seasonings, there's no hesitation or failure, giving you more free time. In this book, author Ryoko, who has continuously used various koji seasonings for 6 years, introduces how to make the 4 easiest and most sustainable types of koji, along with 88 recipes using them. I want something healthy and delicious, but I don't want to spend time and effort cooking! This book is packed with techniques and ways to use koji that we especially want those people to try. 'Neglected Roast Chicken' is made by just coating with soy sauce koji sauce and baking in the oven. 'Chicken Breast Lemon Butter' uses only onion koji for seasoning. The acidity of the lemon goes perfectly with the umami-coated chicken breast. 'Rice Cooker Khao Man Gai' is made by cooking rice together with chicken coated in shio (salt) koji. Just pour on the special sauce and a meal is complete.