Hakko Wo Kangaeru Hint Shoku, Kurashi, Shintai, Kokoro, Itonami 9 Nin No Shiten Kara Miru Odoroki No Hakko No Sekai
Nakaji
| Points You Earn | 1% (20p) |
|---|---|
| Release Date | early May 2026 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-3208914 |
|---|---|
| JAN/ISBN | 9784767835600 |
| Product Type | BOOK |
| Product Package Size (Measured) | 18.8 x 12.8 x 1.6cm |
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| Pages | 254 |
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Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
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Description
Translate Description
Description in Japanese
発酵を考えるヒント 食、暮らし、身体、心、営み9人の視点から見る驚きの発酵の世界 / なかじ/編著
Related Offer & Feature
Tracklisting
| 1 |
第1章 発酵は暮らしのなかに 文化・暮らし・身体・心(発酵と暮らす 森の暮らし案内人・安部智穂さん 美しい手仕事が紡ぐ山奥の発酵
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| 2 |
発酵と文化 発酵デザイナー・小倉ヒラクさん 消えゆく発酵を掘り起こす
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| 3 |
発酵と身体 京都府立医科大学大学院医学研究科教授・内藤裕二さん 発酵食はなぜ健康によいのか?
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| 4 |
発酵する心 精神科医など・星野概念さん 発酵が教える、ゆっくり変わること)
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| 5 |
第2章 発酵をつくる人たち 種麹・しょうゆ・酒(発酵を生み出す 糀屋三左衛門・村井三左衛門さん 「種麹」という発明を受け継ぐ
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| 6 |
発酵と向き合う キッコーマン株式会社研究開発本部しょうゆ技術開発チームリーダー・亀甲萬本店醤油杜氏・花田洋一さん しょうゆは和食の礎
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| 7 |
発酵と麹、日本酒の歴史 油長酒造株会社・山本長兵衛さん 日本酒の起源・菩提〓をさぐる)
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| 8 |
第3章 発酵の正体 微生物と地球(発酵と微生物 株式会社ぐるなび社長室・澤田和典さん 麹菌研究の最前線から
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| 9 |
発酵の起源 土の研究者・藤井一至さん 大地の五億年と土、発酵)
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