Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Dillion Seitchik opening the Mead Hall doors

opening the Mead Hall doors to further experimentation in fermentation and flavor

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Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Dillion Seitchik opening the Mead Hall doorsThe 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