Miso, Tempeh, Natto

by Kirsten and Christopher Shockey
Miso, Tempeh, Natto cover
Good Books rating 4.42
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  • ID: 9287
  • Added: 2025-12-23
  • Updated: 2025-12-23
  • Reviews: 3
Reviews
Reddit - Tempeh · 2025-12-23
practical 4.00

They appreciate the book's practical advice and detailed instructions. The discussion highlights the book's usefulness in addressing specific fermentation questions.

The Reddit discussion on 'Miso, Tempeh, Natto' focuses on the book's practical advice and detailed instructions. Users appreciate the book's usefulness in addressing specific fermentation questions, such as the effect of pasteurization on tempeh. The book is seen as a valuable resource for those looking to deepen their understanding of fermentation processes. The reviewer's appreciation for the book's practical insights is evident, making it a go-to reference for fermentation enthusiasts.

Quick quotes

    The book provides clear and detailed instructions that are very helpful for addressing specific fermentation questions.

    The practical advice in the book makes it a valuable resource for anyone interested in fermentation.

    The discussion highlights the book's usefulness in addressing specific fermentation questions, such as the effect of pasteurization on tempeh.

Julia Tausch · Julia Tausch · 2025-12-23
enthusiastic 4.50

They appreciate the book's depth and variety, comparing it favorably to other works in the genre. The recipes are praised for their practicality and creativity.

Julia Tausch's review of 'Miso, Tempeh, Natto' highlights the book's comprehensive approach to fermentation. They particularly enjoy the detailed instructions and the wide range of recipes, which they find both innovative and accessible. The comparison to 'Koji Alchemy' suggests a high regard for the book's quality and the authors' expertise. The reviewer's enthusiasm for the subject matter is evident, making the book a valuable resource for both beginners and experienced fermenters.

Quick quotes

    While I do love Koji Alchemy — and its authors, Jeremy Umansky and KojiCon founder, Rich Shih — I find Miso, Tempeh, Natto to be equally insightful and practical.

    The recipes are well-explained and easy to follow, making it a great addition to any fermentation library.

    The book's depth and variety are impressive, covering a wide range of ferments with clear instructions.

Food in Jars · 2020-03-31
comprehensive 4.75

They describe the book as a lifelong exploration, highlighting its extensive content and practical advice. The recipes are noted for their creativity and ease of use.

The review from Food in Jars emphasizes the book's extensive content and practical advice. They describe 'Miso, Tempeh, Natto' as a book they could spend a lifetime exploring, indicating its depth and variety. The recipes are praised for their creativity and ease of use, making it a valuable resource for anyone interested in fermentation. The reviewer's appreciation for the book's comprehensive approach is evident, suggesting it is a must-have for both beginners and experienced fermenters.

Quick quotes

    I feel like this is a book I could spend a lifetime exploring and I'd still find new things to try.

    The recipes are creative and the instructions are clear, making it a great resource for any fermentation enthusiast.

    The book's extensive content and practical advice make it a valuable addition to any kitchen library.

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