Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce,
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
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[PDF READ ONLINE] Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) | Inside You'll Find An array of different types of koji spores. Photo by Peter Larson. Koji-cultured beet charcuterie. Photo by Peter Larson. Umami chili oil using sunflower barley douchi as a base. Photo by Andrew Wang You'll Also Find Step-by-Step Instructions like 'Making Basic Rice Koji the Traditional Way' Step 1: Source the proper rice. ' . . . We love the koji we obtain from jasmine rice. This isn?t to say that you should only use jasmine rice it?s just what we generally prefer. You may also have a preference for organic versus non-organic rice. Simply put, choose your rice based on what?s importan