[#1 on Amazon] Recipe book for Koji, satisfying both time efficiency and health, released by a mother of four
Magazine House has released the book "Koji Recipes: Mix and Flavor," authored by Ryoko Harada, a mother of four. The book introduces 88 simple Koji recipes that can be completed just by mixing, gaining support from those who value time efficiency and health.
📋 Article Processing Timeline
- 📰 Published: May 29, 2026 at 11:00
- 🔍 Collected: June 1, 2026 at 02:50 (63h 50m after Published)
- 🤖 AI Analyzed: June 1, 2026 at 20:43 (17h 52m after Collected)
Magazine House released the book "Koji Recipes: Mix and Flavor" on May 28. During the pre-order period, it hit No. 1 on the Amazon ranking for "Appetizers & Snacks."
Although Koji-based cooking may seem daunting, it is actually quite simple—all you need to do is mix. Koji enzymes enhance the umami and sweetness of ingredients, making it popular among homemakers who seek deliciousness, health, and time efficiency. Koji seasonings typically last for 4-6 months in the refrigerator. Amakoji keeps for two weeks, or three months if frozen.
Author Ryoko Harada, a mother of four, discovered Koji as a reliable support for her daily life while balancing full-time work and solo-parenting. The book introduces 88 recipes using four types of Koji she recommends (Shio-koji, Onion-koji, Soy Sauce-koji, and Amakoji). No special techniques are required, and store-bought Koji is also acceptable.
Her personal experience of alleviating long-term skin problems and constipation is also included. Because Koji seasonings are flavorful, many recipes require no additional seasoning. A "Special Recipe BOOK" containing a list of how to make the four types of Koji and an unreleased recipe is available as a purchase bonus at select stores.
Although Koji-based cooking may seem daunting, it is actually quite simple—all you need to do is mix. Koji enzymes enhance the umami and sweetness of ingredients, making it popular among homemakers who seek deliciousness, health, and time efficiency. Koji seasonings typically last for 4-6 months in the refrigerator. Amakoji keeps for two weeks, or three months if frozen.
Author Ryoko Harada, a mother of four, discovered Koji as a reliable support for her daily life while balancing full-time work and solo-parenting. The book introduces 88 recipes using four types of Koji she recommends (Shio-koji, Onion-koji, Soy Sauce-koji, and Amakoji). No special techniques are required, and store-bought Koji is also acceptable.
Her personal experience of alleviating long-term skin problems and constipation is also included. Because Koji seasonings are flavorful, many recipes require no additional seasoning. A "Special Recipe BOOK" containing a list of how to make the four types of Koji and an unreleased recipe is available as a purchase bonus at select stores.
FAQ
『味が決まる 混ぜるだけ麹レシピ』の著者は誰ですか？
著者は原田りょこ氏です。1992年生まれ、滋賀県在住の4児の母で、SNSで麹調味料のレシピを発信しています。
この書籍ではどのようなレシピが紹介されていますか？
塩麹、玉ねぎ麹、しょうゆ麹、甘麹の4つの麹を使った、テクニック不要で混ぜるだけで作れる全88品のレシピを紹介しています。
麹調味料の保存期間はどれくらいですか？
冷蔵庫で4〜6ヵ月です。甘麹は2週間ですが、冷凍保存することで3ヵ月持たせることが可能です。
書籍の購入特典はありますか？
購入者特典として、4つの麹の作り方一覧と書籍未収録レシピ「ほったらかし塩麹ロースハム」を掲載した「スペシャルレシピBOOK」が特典として付属します（取り扱い店舗のみ、なくなり次第終了）。
この書籍が発売されたのはいつですか？
2026年5月28日（木）に全国の書店およびインターネット書店にて発売されました。