Do you know koji, the culture behind the delicious umami flavors of soy sauce, miso, mirin, and other ingredients of Japanese cuisine?
"Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation" is the first book entirely dedicated to koji, covering processes, concepts and recipes to ferment food with it.
Chefs and writers Jeremy Umansky and Rich Shih give us a comprehensive overview of the modern use of koji around the world.
By using koji to quickly age deli meats, cheese, and other fermented foods, the authors explore the untapped potential of this ingredient.
This book is revolutionizing food fermentation and flavor profiles, and will interest professional as well as amateur chefs.
THIS BOOK CONTAINS
- Foreword by best-selling author Sandor Katz ("The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World").
- Cutting-edge techniques on growing and using koji.
- Information on the equipment required.
- Over 35 sauces, pasta, fermentation and alcohol recipes, including must-haves such as koji popcorn, roasted whole squash miso, Korean makgeolli, amazake rye bread, and even more.
“Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.”