Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health

Excellent professional information experience

Me interesa el tema de los fermentos, tempeh, miso, pastas fermentadas y este libro lo explica muy bien y con muchas imagenes. Muy satisfecha con la compra.

Good, book, interesting to read. However, reading is not eating.I have had Tempeh (it's OK, nothing to write home about). I love tofu and soy. I love Miso. I had never tried Natto.After reading this, I tried Natto. Here is what you should know.1. Miso is quite tasty. It is also quite high in salt. If you dilute it enough reduce the salt flavor, well, there isn't much other flavor left. It is very subtle. Probably the best use is AS a salty seasoning.2. Tempeh has very little flavor, and it is NOT probiotic. You must heat it and kill the bacteria before you eat it, for safety. This is because it doesn't HAVE all that salt as a preservative. In order to make up for the lack of taste, it is frequently used with soy sauce and other flavorings to make it interesting.3. I dropped the $50+ on some New York Natto that is suggested in the book. They are a good company to work for (except that their minimum order is $50 !) and the product arrived well packaged with cold blocks.The natto, out of the jar, is one of the most disgusting, intimidating foods I have every tried. The flavor is quite mild, and not too bad. The texture is, well, awful. Not just sticky, but extremely gooey. It is so gooey that if you put some natto in your mouth, it is extremely diffcult to chew the soybeans because they just slide around in the goo. I tried it several times, and I almost threw up the last time. I will never eat natto like that again.The only way I could get it to work for me was to make up a batch of Miso soup, like 2 cups (16 oz), then after it has boild but is still hot, add a tablespon or two of Natto. Stir the Natto on in thorougly (so there sticky stuff disperses through the broth) and then it is edible. If you don't add too much Natto, it makes a nice filling Miso Soup with a little bit of heft to it.The problem is, if you buy NY Natto, you have 4 jars which will take me a year to use up, and they don't last that long, even in the fridge.

A book with lovely recipes and pictorial instructions.A major fan already. Read through it in a couple of hours.

This is a book filled with a wealth of wisdom and experience. I have never made any of these before but do dabble with anaerobic fermentations, kombucha , kefir etc I really liked the idea of having a go at this and having one clear source to turn to . This book is it. It clearly sets out everything you need to know and in a couple of weeks I am producing impressive quantities of fermented quality products. Fresh tempeh is delicious ...gentle, nutty with a hint of mushrooms. It freezes really well too ! As I write I have "soya tempeh with chestnuts" fermenting happily away! I live in the UK and have had no problem at all buying lab quality starters cheaply for Tempeh ,Natto and Koji all online. And of course Non GMO organic beans .It really is a step-by -step guide but also a generous sharing of years of experience and experimentation. There are over 400 pages with background and hugely interesting information on every bit of the subject and recipes to get you started and familiar with the basics. I was apprehensive at first thinking it would be too difficult to do at home but I am smitten after instant success with tempeh with no special equipment at all in my kitchen at home. I have since made an investment in a folding bread proofer which will more consistently allow control of the incubation temperatures and allow me to more confidently work my way through the other tasty ferments on offer here ie natto,koji,miso (in so many forms ..who knew !) and other umami pastes and sauces. This book empowers you to go beyond the basics by being so warm,encouraging but most importantly clear in its instruction and bountiful in its advice.If you are interested in this area of fermentation I cannot recommend this book enough you will need no other. Its also has a really attractive layout and is well bound with good quality finished paper. I'm delighted with it:)) Thank you to the authors who give up their advice and experience so enthusiastically.