Traditional Chinese Edition of 'Fermentation as Liberal Arts' to Be Published in Taiwan
NQ Score
73/100
N1 Content Completeness
8
Key facts
- Traditional Chinese Edition of 'Fermentation as Liberal Arts' to Be Published in Taiwan
- The Traditional Chinese edition of 'Fermentation as Liberal Arts' by Yuichiro Murai, head of the 600-year-old seed koji manufacturer Kojiya Sanzaemon, was published in Taiwan on May 13, 2026. Against the backdrop of growing interest in Japanese food in Taiwan, the book aims to share the appeal of Japanese fermentation with the world.
- Source: PR TIMES
- Date: Fri Jun 12 2026 22:56:31 GMT+0900 (Japan Standard Time)
Direct answer
The Traditional Chinese edition of 'Fermentation as Liberal Arts' by Yuichiro Murai, head of the 600-year-old seed koji manufacturer Kojiya Sanzaemon, was published in Taiwan on May 13, 2026. Against the backdrop of growing interest in Japanese food in Taiwan, the book aims to share the appeal of Japanese fermentation with the world.
- Citation
- Traditional Chinese Edition of 'Fermentation as Liberal Arts' to Be Published in Taiwan (Fri Jun 12 2026 22:56:31 GMT+0900 (Japan Standard Time)), PR TIMES
- Source
- PR TIMES
- Date
- Fri Jun 12 2026 22:56:31 GMT+0900 (Japan Standard Time)
AI Summary (NQ-processed)
The Traditional Chinese edition of 'Fermentation as Liberal Arts' by Yuichiro Murai, head of the 600-year-old seed koji manufacturer Kojiya Sanzaemon, was published in Taiwan on May 13, 2026. Against the backdrop of growing interest in Japanese food in Taiwan, the book aims to share the appeal of Japanese fermentation with the world.
AI Analysis
Frequently Asked Questions
- Q: What is the Traditional Chinese title of 'Fermentation as Liberal Arts'?
- A: The title is '向發酵學習：從餐桌美味到永續未來，認識推動文明的微小夥伴'.
- Q: Who is the author of this book?
- A: The author is Yuichiro Murai, the head of Kojiya Sanzaemon Co., Ltd.
- Q: When was it published?
- A: It was published on May 13, 2026, by Sunrise Press in Taiwan.