Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab the nation’s 10 million woodland

the nation’s 10 million woodland owners are

Unlike commercially grown cannabis

Learn how to identify and gather wild mushrooms and other fungi

and more—and instructions on how to preserve apples through pressing

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab the nation’s 10 million woodlandThe 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