Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Swedish self-deprecating

self-deprecating

Saint Petersburg

Mount Vernon

Hirtzler (c

Interest in Japanese food in North America has grown exponentially in the last fifteen years

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Swedish self-deprecatingThe 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