PDF✔️Download❤️ Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce,
$PDF$/READ/DOWNLOAD Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
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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