From Japan, this short illustrated guide to fermentation takes you through the history and production methods of more than 25 fermented foods from around the world. Bread, coffee, kimchi, vinegar, makgeolli… And many others! On this world tour of fermentation, enjoy an extended stop in the Land of the Rising Sun where fermentation has been elevated to the rank of art. Sake, miso, natto, narezushi, katsuobushi, tofu and soy sauce will no longer hold any secrets for you! Discover our selection of books.
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