Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Dillion Seitchik opening the Mead Hall doors

opening the Mead Hall doors to further experimentation in fermentation and flavor

Make pasta to cook immediately or ahead of time for future use

and eating 284 pounds of food from grocery store dumpsters

low-cost techniques for home-scale cultivation that eliminate the need for clean-air lab space to grow various mushrooms and their mycelium

The exercises in this workbook awaken us from our food coma

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Dillion Seitchik opening the Mead Hall doorsThe 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