Koji Miso Shoyu Tempeh

The koji mushroom has been used in Japan for centuries to ferment food and give it a variety of flavors. Health aspects, cultural identity and a sustainable lifestyle are making fermented foods increasingly popular and shaping new eating habits. Miso and shoyu, seasonings made with koji ferments, play key roles in modern aromatic cuisine, as does Indonesian tempeh. Sibylle Hunger provides detailed step-by-step instructions on how to make the most important koji ferments in your own kitchen and offers numerous ideas and tips - including how to use leftovers and scraps. The recipe section uses koji for fermentation: Grains, pulses, vegetables, fruit, meat and fish as well as Japanese specialties such as shio koji, miso, shoyu, amazake, mirin and natto - made in the traditional way, in modern variations and prepared with local ingredients. An invitation into the world of koji magic that will enrich your cooking for any occasion and any time of day.

Author: Sybille Hunger

Size W / H: 27.4 x 20.2 cm

Pages: 272