Koji Alchemy

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine

Koji Alchemychefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.

Koji Alchemyincludes:

A foreword by best-selling author Sandor Katz (The Art of Fermentation)
Cutting-edge techniques on koji growing and curing
Information on equipment and setting up your kitchen
More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more

Koji Alchemyis empowering and does much to open the door to further creativity and innovation. . . . I cant wait to see and taste the next wave of koji experimentation it inspires. Sandor Katz