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Koji Alchemy
- Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
- Binding:
- Hardback
- Pages:
- 352
- Published:
- June 3, 2020
- Dimensions:
- 235x186x36 mm.
- Weight:
- 664 g.
In stock
Delivery:
3-5 business days
Expected delivery: December 26, 2024
Extended return policy to January 30, 2025
Description of Koji Alchemy
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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