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Koji and Shiba
Written by French curator
Oddity can be a positive or negative quality
Fast sechzig Jahre lang hat er Schulen
Ferment: A Cookbook - Kenji Morimoto sociology Koji and ShibaKenji Morimoto, master fermenter and third culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour packed recipes to cook with shop bought ferments. Kenji tells you all need to know to start your fermented adventure including step by step images and clear instructions, encouragement and trouble shooting advice. Whether you wish to pickle yourself or prefer to use your favourite shop
