{"id":79076,"date":"2026-01-18T09:00:17","date_gmt":"2026-01-18T08:00:17","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=79076"},"modified":"2025-12-15T14:00:59","modified_gmt":"2025-12-15T13:00:59","slug":"buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/","title":{"rendered":"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh \u2013  Asiatische Fermentation mit heimischen Zutaten\u00ab"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Als sp\u00e4t berufene \u00bbFermentista\u00ab kennt <strong>Sybille<\/strong><\/span><strong> Hunger<\/strong> die Vorbehalte gegen die G\u00e4r-Techniken. Zur Mitte des Buchs stellt sie ihre Lehr<span class=\"s1\">meister von \u00bbLuvi\u00ab vor, darunter <strong>Spitzenkoch<\/strong><\/span><strong> Lukas Nagl<\/strong> (<a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/bootshaus-im-seehotel-das-traunsee-traunkirchen\">\u00bbBootshaus\u00ab<\/a>, Traunkirchen). Vor sechs Jahren erzeugte sie ihr erstes Miso mit dem \u00f6sterreichischen Trio. \u00bbRechne damit, dass etwas schiefgeht\u00ab, lautet eine der ehrlichen Lehren von<strong> Lebensmittelchemiker Viktor Gruber.<\/strong> Daher nimmt sich Hunger alle Zeit der Welt, Schritt f\u00fcr Schritt die <strong>Basistechniken<\/strong> zu erl\u00e4utern. So nimmt man K\u00f6chen die Schwellenangst, eigene Gerichte <span class=\"s1\">mit zu erweitern! <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Von einfachen Umami-satten<\/span> <span class=\"s1\">Saucen bis zum Sugo mit Tempeh reichen dann<\/span> die <strong>konkreten Rezepte.<\/strong> Restaurant-Besuche \u2013 neben dem \u00bbBootshaus\u00ab im M\u00fcnchener <a href=\"https:\/\/www.falstaff.com\/at\/vinotheken\/restaurant-broeding\">\u00bbBroeding\u00ab<\/a> \u2013 zeigen, dass es um keine eingeschworene kleine Koji-Community geht. Sondern <strong>t\u00e4glichen Einsatz im Restaurant,<\/strong> vor allem beim Kampf gegen \u00bbFood Waste\u00ab. Denn auch dabei helfen alte Techniken (z. B. \u00bbGarum\u00ab aus hartem Brot). So wird aus <strong>Gem\u00fcseresten<\/strong> etwa ein \u00bbveganer Schinken\u00ab. Der gr\u00f6\u00dfte Verdienst des extrem lehrreichen Bands liegt aber bei den vertrauten Rezepten: Kohlrouladen, Pizza, Brat\u00e4pfel oder Burger erhalten mit den diversen Fermentationstechniken v\u00f6llig neue <strong>Geschmacksakkorde.<\/strong><\/p>\n<h2 class=\"p1\">Warum kaufen?<\/h2>\n<p class=\"p2\">Die Autorin liefert klare Anleitungen, f\u00fcr die man kein Labor braucht. So macht sie allen Neulingen <strong>Mut zum Fermentieren.<\/strong><\/p>\n<p class=\"p2\">272 Seiten, AT Verlag, \u20ac 35<br \/>\n<a href=\"https:\/\/at-verlag.ch\/buch\/978-3-03902-273-1\/sibylle-hunger-koji-miso-shoyu-tempeh.html\"><b>at-verlag.ch<\/b><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fermentation muss nicht kompliziert sein: Sybille Hunger zeigt, wie sich asiatische Techniken mit heimischen Rohstoffen alltagstauglich in K\u00fcche und Restaurant integrieren lassen.<\/p>\n","protected":false},"author":5,"featured_media":79077,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[13],"newstag":[319,190,135],"class_list":["post-79076","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-know-how-insider","newstag-asien","newstag-buch","newstag-fermentieren"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh\u00ab von Sybille Hunger<\/title>\n<meta name=\"description\" content=\"Sybille Hunger nimmt in ihrem Buch zur Fermentation heimischer Lebensmittel Gastronomen die Angst \u2013 und liefert wertvolle Anregungen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh\u00ab von Sybille Hunger\" \/>\n<meta property=\"og:description\" content=\"Sybille Hunger nimmt in ihrem Buch zur Fermentation heimischer Lebensmittel Gastronomen die Angst \u2013 und liefert wertvolle Anregungen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/\" \/>\n<meta property=\"og:site_name\" content=\"Falstaff Profi\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2025\/12\/Brigitte_Titelbild-WP-31.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/\",\"url\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/\",\"name\":\"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh\u00ab von Sybille Hunger\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/wp-content\\\/uploads\\\/2025\\\/12\\\/Brigitte_Titelbild-WP-31.jpg\",\"datePublished\":\"2026-01-18T08:00:17+00:00\",\"description\":\"Sybille Hunger nimmt in ihrem Buch zur Fermentation heimischer Lebensmittel Gastronomen die Angst \u2013 und liefert wertvolle Anregungen.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/wp-content\\\/uploads\\\/2025\\\/12\\\/Brigitte_Titelbild-WP-31.jpg\",\"contentUrl\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/wp-content\\\/uploads\\\/2025\\\/12\\\/Brigitte_Titelbild-WP-31.jpg\",\"width\":1200,\"height\":800,\"caption\":\"Buchtipp Fermentieren - Falstaff PROFI\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"News\",\"item\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/newsbeitrag\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh \u2013 Asiatische Fermentation mit heimischen Zutaten\u00ab\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/#website\",\"url\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/\",\"name\":\"Falstaff Profi\",\"description\":\"Ihr Magazin zu Hotellerie, Gastronomie und Tourismus\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh\u00ab von Sybille Hunger","description":"Sybille Hunger nimmt in ihrem Buch zur Fermentation heimischer Lebensmittel Gastronomen die Angst \u2013 und liefert wertvolle Anregungen.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/","og_locale":"de_DE","og_type":"article","og_title":"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh\u00ab von Sybille Hunger","og_description":"Sybille Hunger nimmt in ihrem Buch zur Fermentation heimischer Lebensmittel Gastronomen die Angst \u2013 und liefert wertvolle Anregungen.","og_url":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/","og_site_name":"Falstaff Profi","og_image":[{"width":1200,"height":800,"url":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2025\/12\/Brigitte_Titelbild-WP-31.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Gesch\u00e4tzte Lesezeit":"2\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/","url":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/","name":"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh\u00ab von Sybille Hunger","isPartOf":{"@id":"https:\/\/www.falstaff.com\/profi\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/#primaryimage"},"image":{"@id":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/#primaryimage"},"thumbnailUrl":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2025\/12\/Brigitte_Titelbild-WP-31.jpg","datePublished":"2026-01-18T08:00:17+00:00","description":"Sybille Hunger nimmt in ihrem Buch zur Fermentation heimischer Lebensmittel Gastronomen die Angst \u2013 und liefert wertvolle Anregungen.","breadcrumb":{"@id":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/#primaryimage","url":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2025\/12\/Brigitte_Titelbild-WP-31.jpg","contentUrl":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2025\/12\/Brigitte_Titelbild-WP-31.jpg","width":1200,"height":800,"caption":"Buchtipp Fermentieren - Falstaff PROFI"},{"@type":"BreadcrumbList","@id":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-koji-miso-shoyu-tempeh-asiatische-fermentation-mit-heimischen-zutaten\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/www.falstaff.com\/profi\/"},{"@type":"ListItem","position":2,"name":"News","item":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/"},{"@type":"ListItem","position":3,"name":"Buch-Tipp: \u00bbKoji Miso Shoyu Tempeh \u2013 Asiatische Fermentation mit heimischen Zutaten\u00ab"}]},{"@type":"WebSite","@id":"https:\/\/www.falstaff.com\/profi\/#website","url":"https:\/\/www.falstaff.com\/profi\/","name":"Falstaff Profi","description":"Ihr Magazin zu Hotellerie, Gastronomie und Tourismus","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.falstaff.com\/profi\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"}]}},"_links":{"self":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/newsbeitrag\/79076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/newsbeitrag"}],"about":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/types\/newsbeitrag"}],"author":[{"embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/users\/5"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/media\/79077"}],"wp:attachment":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/media?parent=79076"}],"wp:term":[{"taxonomy":"newskategorie","embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/newskategorie?post=79076"},{"taxonomy":"newstag","embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/newstag?post=79076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}