The Book of Miso: Savory Fermented Soy Seasoning
Product Description
The Book of Miso: Savory Fermented Soy Seasoning
"The most impressive single book on food that I have ever seen." - Dr. Eugene N. Anderson, Jr. "A contemporary classic." - East West Journal. "Crammed full of historical information, traditional and Western recipes, explicit instructions for home-made miso..." - Library Journal. Over 400 tempting recipes. Easy-to-follow instructions for making miso at home or on a commercial scale. Over 300 illustrations.
Technical Specifications
You might also like
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
The Book of Tempeh: Professional Edition
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
The Book of Tofu: Protein Source of the Future--Now!: A Cookbook
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
Miso Production
Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods
The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing