Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih 24oz Bacterial Culture (Mesophilic)

Bacterial Culture (Mesophilic)

and oven safe up to 300°C/570°F

but also blend right in with the smoky characteristics of a mezcal or scotch

gelato and sorbet

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih 24oz Bacterial Culture (Mesophilic)"This book is remarkable."David Zilber, co author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "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 In Koji Alchemy chefs Jeremy Umansky and