Book Synopsis & Overview
Unlock deep umami flavors at home with koji rice mold, lacto-fermented vegetables, and homemade probiotic vinegar infusions.
Chapter 1: The Magic of Aspergillus Oryzae (Koji)
Growing koji spores on steamed barley transforms starches into sweet glucose and proteins into rich glutamic acid umami bombs.
Publishing & Format Specifications
- • Format: Reflowable EPUB 3.0 & Print-Ready PDF
- • DRM: 100% DRM-Free Lifetime Ownership
- • Compatibility: Kindle, Apple Books, Kobo, Android, and Web Reader