醱酵

常備麴醬料理 : 活用鹽麴、米麴、醬油麴, 10分鐘做出3菜1湯.家常菜.下酒菜.宴客菜 by: 是友麻希; 林謹瓊 (Language materials, printed)

日本太太的美味發酵食：鹽麴.甘麴.味噌.酒粕.味醂.用天然的發酵調味烹出自家風味 = 55 Japanese style recipes by: 岡本愛 (Language materials, printed)

白崎茶会の發酵定食 : 對身體友善的菜單與常備菜 by: 白崎裕子; 許孟菡 (Language materials, printed)