Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
$34.95
By Jeremy Umansky & Rich Shih
The 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.
98 in stock