Miso Kochbuch, Kochen mit MISO, Warenkunde und Rezepte, 216 Seiten bundle Because it is produced using

Because it is produced using fermentation

cooking Indian

Zaltenbach

an expert in food physics who also enjoys working on the physics of fermentation

always on the lookout for new culinary eye-openers

Miso Kochbuch, Kochen mit MISO, Warenkunde und Rezepte, 216 Seiten bundle Because it is produced usingIn this essential work, food and travel blogger Claudia Zaltenbach explores the topic of MISO in all its variations. She reports in detail about its production, use, history and especially its use in the kitchen. She also visited numerous MISO producers in Japan and us in the Black Forest. Her love of traveling and cooking is evident on every page. She runs the blog Dinner at Eight. With a foreword by Professor Thomas Vilgris, an expert in food