Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih saffitz • Crisp-Fried Zucchini blossoms

• Crisp-Fried Zucchini blossoms

and cofounder of Bare Knuckle Farm

or fried vegetables with caramelized fish sauce

Serve in style with the OXO Good Grips Beechwood Salad Servers

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Jeremy Umansky, Rich Shih saffitz • Crisp-Fried Zucchini blossoms"This book is remarkable."David Zilber, co author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "The perfect next step."NPR's "Science Friday" For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and