Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver Von Schamanen gelehrt ist dieses

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Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation Brian Copenhaver Von Schamanen gelehrt ist diesesDavid Zilber, co author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting 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. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a