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352 pages • first pub 2020 (editions)
ISBN/UID: 9781603588683
Format: Hardcover
Language: English
Publisher: Chelsea Green Publishing Company
Publication date: 06 May 2020
Description
The 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 ...
Community Reviews
Content Warnings
352 pages • first pub 2020 (editions)
ISBN/UID: 9781603588683
Format: Hardcover
Language: English
Publisher: Chelsea Green Publishing Company
Publication date: 06 May 2020
Description
The 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 ...
Community Reviews
Content Warnings