Koji Alchemy

In the world of culinary arts, “Koji Alchemy” brings to light the Koji Fermentation Revolution, offering an in-depth exploration of fermenting with koji.

Esteemed authors Jeremy Umansky and Rich Shih, hailed as pioneers in modern fermentation techniques, present this comprehensive guide. Praised by experts like David Zilber and celebrated as a James Beard Foundation Book Award finalist, this book is essential for enthusiasts eager to delve into the umami-rich world of koji.

Unleashing the Power of Koji

  • Introduction by Sandor Katz, fermentation expert.
  • Advanced techniques for growing and curing koji.
  • Essentials for your fermentation kitchen.

A Culinary Journey with Koji

  • Over 35 recipes transforming everyday ingredients into fermentation marvels like Popcorn Koji and Roasted Entire Squash Miso.
  • Sections dedicated to sauces, pastes, ferments, and alcoholic beverages.
  • Designed for innovative cooks ready to explore new fermentation frontiers.

The Impact of “Koji Alchemy”

Through “Koji Alchemy,” Umansky and Shih champion the Koji Fermentation Revolution, showcasing how koji can age charcuterie, cheese, and introduce unparalleled flavor profiles.

This book marks a pivotal moment in the fermentation field, pushing culinary boundaries and enriching our palates with novel tastes.

“Koji Alchemy” is more than a manual; it’s a manifesto of the Koji Fermentation Revolution, inviting both novices and seasoned chefs to revolutionize their approach to fermentation.

Author: Rich Shih; Jeremy Umansky

Publisher: Chelsea Green Publishing

ISBN: 9781603588683

Pages: 352

Country: UK  

Language: English  

Dimension: 7 x 9 inch