Koji Alchemy Oil as part of your own

as part of your own spiritual practice

fragrant smoke

Planting without using synthetic chemicals

and inspire us as they push through cracks in cement-resilient and determined to thrive

By Jordanna Levin

Koji Alchemy Oil as part of your ownby Rich Shih and Jeremy Umansky For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at