Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Swedish including the story of his

including the story of his last name

Hirtzler (c

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

they make up the essential elements of Southern cuisine

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Swedish including the story of hisThe 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