Manuscript on paper, entitled on upper cover: “Kōjimuroshi kisokuchō” 糀室師規則帳 “Rules of the Masters of the Kōji-Making Room”

by KŌJi Kin 糀菌

$2,250 · Offered by Jonathan A. Hill Bookseller

57 folding leaves. Large 8vo 310 x 210 mm. , orig. wrappers, orig. stitching with thick cord. Miyagi Prefecture: 1871-96. Kōji kin is the culinary culture Aspergillus oryzae, most commonly used in steamed rice, barley, and soybeans; it is the foundational backbone of traditional Japanese cuisine, used in making soy sauce, miso, sake, mirin, and amazake. Kōjimuro 糀室 is the heated damp room where kōji kin is propagated onto steamed

• Binding: Wrappers

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