The Book of Tofu and Miso

by Akiko Aoyagi

Why aren’t the recipes for this book available on ckbk?

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Original Publisher
Ten Speed Press
Date of publication

Recommended by

Jeff Stutsman

Director of Operations, Momofuku Culinary Lab

Shurtleff and Aoyagi have made unmatched and astonishing contributions to the English language about Southeast Asian fermentation. They have opened the doors to so many Southeast Asian techniques and traditions.

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA

Hannah Kaminsky

Food photographer and cookbook author

Cortney Burns

Co-chef, Bar Tartine