Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation slip-straw kitchen gardener

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and step-by-step instructions

It has also created an industry that kills over 70 billion land animals every year

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Whether you’ve been making cheese for years or are just starting out

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation slip-straw kitchen gardenerThe 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