Koji Alchemy

"e;This book is remarkable."e;-David Zilber, co-author of The Noma Guide to FermentationJames Beard Foundation Book Award Finalist for Reference and Scholarship"e;The perfect next step."e;-NPR's "e;Science Friday"e;For viewers of "e;Salt Fat Acid Heat,"e; the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisineInKoji Alchemy chefs Jeremy Umansky and Rich Shih-collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient-deliver 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 Alchemy includes:A foreword by best-selling author Sandor Katz (The Art of Fermentation)Cutting-edge techniques on koji growing and curingInformation on equipment and setting up your kitchenMore 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"e;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."e; -Sandor Katz"e;Next level fermentation fodder."e;-The Boston Globe