The Book of Miso: Savory Fermented Soy Seasoning

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

The Book of Tempeh: Professional Edition

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

The Book of Tofu: Protein Source of the Future--Now!: A Cookbook

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

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

Miso Production

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods

The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing