Making Koji by Fermentation with Aspergillus Oryza: Simplest But Most Advanced Methods

This book has some good information on making Koji at home and it's uses in several traditional Japanese foods and drinks. A lot of the technical information is copied directly from websites, which are referenced. Of more substance is the empirical information from the author's personal experience working with Koji in home in Japan. Most of the recipes and techniques are for very small batches. Very few of the recipes provide a target volume of final product.This book is exactly the same as "Koji and Its Applications: Making Koji, Sake, Shochu, Amazake, Mirin, Miso, Soy Sauce at Home" by the same author. I'm not sure why they have separate ISBNs and regretfully bought both. This book is in desperate need of a native English speaking editor, though I suppose it is easier to read than translating information from Japanese yourself. I took a lot of what I read with a grain of salt, especially when there weren't references provided.

Very insightful

I just read some of this book which I think is absolutely fantastic: it makes complex topics very simple and easy to understand, it is rich in detail and method. However, I would like to get a gluten free substitute for the wheat flour that is called for in the Soy Sauce recipe. What alternative can be used?

This book has a reasonable amount of general information to get started making koji for sake and other eastern fermented foods. Unfortunately, it's a bit rambling and poorly written (language barrier aside).There is an entirely useless chapter on health benefits, which I assume is something that people already believed or won't even bother reading.There are other books I would recommend over this one if you're trying to learn about Aspergillus spp.