Koji alchemy: rediscovering the magic of mold-based fermentation (soy sauce, miso, sake, mirin, amazake, charcuterie)
Auteur :
Umansky, Jeremy / Shih, Rich
Éditeur :
Chelsea Green Publishing Co
ISBN :
9781603588683
Date de publication :
20 avr. 2020
Dimensions :
23,5 x 18,6 x 3,6 cm
Poids :
810 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.