Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation slip-straw Unlike juicing and many other

Unlike juicing and many other quick-fix diets

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Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation slip-straw Unlike juicing and many otherThe first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at