¡Motto Shiro! Hakko No Chikara(Tabemono Ga Daihenshin! Hakko No Himitsu)
¡Nakai Keiko / Cho Koizumi Takeo / Kanshu
Description
[Machine Translation] Yogurt, cheese, amazake, bread, natto, miso, soy sauce... All of these foods have one thing in common. They are "fermented foods" created by the power of microorganisms. In fact, our daily diet is made up of many fermented foods. Fermented food is food that is produced by the action of small invisible organisms called microorganisms. When food is fermented, it has many positive effects, such as "lasting longer," "increasing nutritional value," and "tasting better. This book introduces the history of fermented foods, as well as fermented foods from Japan and other parts of the world, with many illustrations and photographs. It also introduces the power of fermentation used not only in foods, but also in medicines and daily necessities.
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