Jeremy Umansky
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
"This book is remarkable."āDavid Zilber, co-author of The Noma Guide to Fermentation "Next level fermentation fodder" āThe Boston Globe "The perfect next step"āNPR's "Science Friday" For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting...
$26.49