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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih 4cup Riveted natural tagayasan (wenge) wood
USD47.00
USD70.00
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Description
Description
Koji Alchemy: Rediscovering the Magic of Mold Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) Jeremy Umansky, Rich Shih 4cup Riveted natural tagayasan (wenge) wood Riveted natural tagayasan (wenge) wood handles are durable Delight in each unexpected combination A foreword by best selling author Sandor Katz (The Art of Fermentation) and recipes for fermenting and culturing foods with koji
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