Amino pastes is what Shih and Umansky in Koji Alchemy call these applications of Koji. It’s the category that Japanese miso belongs to. In Noma Guide to Fermentation they frequently use terms like...

Dry January is done and this here is the third and last post about the NA back bar, at least for this month. Please read (or at least skim) through the first post about this topic for more details and...

Before there was rice, there was burghul. It was the staple grain in Lebanon and an essential part of the winter mouneh, the preserved, dried, pickled, foodstuff that sustained families through the cold...

Welcome to the second installment of the NA back bar. Please read (or at least skim) through the first post about this topic for more details and context. Margarita Orange liqueur in the making Making...