Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab you can respond by learning

you can respond by learning to live more simply

If you buy a lot of beef jerky

Growing "at-risk" medicinal plants depends on conserving or creating the environment that harbors them

the nation’s 10 million woodland owners are

or at potluck dinner party with these recipes

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab you can respond by learningThe 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