Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) by Jeremy Umansky

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Jeremy Umansky
352 pages
Chelsea Green Publishing
May 2020
Hardcover
Cooking, Food & Wine WSBN
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About this book
Pages 352
Publisher Chelsea Green Publis...
Published 2020
Readers 0