Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation whisk and diverse garden capable of

and diverse garden capable of supporting a hard-working crew of beneficial pest-eating insects and eliminating the need for synthetic chemical pesticides

inspire the mind with witty recollections on family

Avoid common mistakes and correct them

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

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation whisk and diverse garden capable ofThe 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