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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih 4cup Riveted natural tagayasan (wenge) wood
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Ships within 48 hours · Estimated delivery Nov 2 - Nov 7
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Description
Koji Alchemy: Rediscovering the Magic of Mold Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) Jeremy Umansky, Rich Shih 4cup Riveted natural tagayasan (wenge) wood Riveted natural tagayasan (wenge) wood handles are durable From prep to garnish and recipes for fermenting and culturing foods with koji Amazake Rye Bread
Exchange/Return Notes
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