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Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting 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.
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Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting 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.
schovat popis- Nakladatel: Chelsea Green Publishing Co
- Kód:
- Rok vydání: 2020
- Jazyk: Angličtina
- Vazba: Vázaná
- Počet stran: 352
- Šířka balení: 18.5 cm
- Výška balení: 23.5 cm
- Hloubka balení: 3 cm
- Váha balení: 656 g
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