Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611
  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Umansky, Jeremy
Shih, Rich
Katz, Sandor Ellix

Hardcover

Canning & PreservingTechnology & EngineeringAsian Cooking General

Publisher Price: $34.95

ISBN10: 160358868X
ISBN13: 9781603588683
Publisher: Chelsea Green Pub
Published: May 6 2020
Pages: 352
Weight: 1.75
Height: 1.20 Width: 7.00 Depth: 9.10
Language: English

This book is remarkable.--David Zilber, co-author of The Noma Guide to Fermentation

Next level fermentation fodder--The Boston Globe

The perfect next step--NPR's Science Friday

For viewers of Salt Fat Acid Heat, the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine

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Canning & Preserving