Published on January 16, 2024 by Asa Publishing "Fermentation as Culture: What Business Elites Know"
Author: Sanzaemon Kojiya, 29th Head of the Family, Yuichiro Murai

Author's autographed book available exclusively at the online store

In 2013, "washoku" was registered as a UNESCO Intangible Cultural Heritage.
Many of the ingredients used in Japanese cuisine, such as soy sauce, mirin, sake, miso, and vinegar, are fermented foods.
Fermentation is now attracting attention around the world, and knowledge of fermentation, which is a technology and culture representative of Japan,
It can be said that this is one of the skills that business people should acquire.

The 29th head of a koji starter manufacturer that has been in business for 600 years since the Muromachi period will explain in an easy-to-understand manner what fermentation is, why it is currently attracting attention around the world, the history and types of fermentation, and other information that will set you apart.

Nekoposu shipping fee: 200 yen (up to 2 books)