Such a great resource! I was a professional koji-maker (a sake brewer) and this book gives the reader the basic information they need to know for how to make koji (amold called aspergillus oyzae) at home. The passion and wonder the author feels about koji and it`s critical role in cuisine, health, culture is tangible. With step by step instructions, pictures, and explanations the reader can easily learn how to make koji for home use in products such as amazake, lacto-fermented amazake, miso, doburoku or bodaimoto (a type home-made sake), shio-koji, and koji-powder. Koji is still a mystery: where did it originate, and how? New enzymes from koji are discovered even though it has been analyzed for well over 100 years. Learn about this and more in this great book!