Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation whisk and what to look for

and what to look for and avoid when selecting reclaimed materials

The bees will arrive

He's a firm believer of "practice what you preach"

Shelters built with the tried-and-true techniques and materials of Native Americans (and even those who came before them on this continent) still work

breaking the meat down

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation whisk and what to look forThe first book devoted to processes, concepts, and recipes for fermenting and culturing 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. Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at