Koji alchemy : rediscovering the magic of mold-based fermentation /

Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts and recipes for fermenting and culturing foods with this...

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Bibliographic Details

Main Authors:	Shih, Rich (Author), Umansky, Jeremy (Author)
Other Authors:	Katz, Sandor Ellix, 1962- (writer of foreword.)
Format:	Book
Language:	English
Published:	White River Junction, Vermont : Chelsea Green Publishing, [2020].
Subjects:	Fermented foods. Cooking (Fermented foods)