Koji Alchemy is devoted to the processes and techniques for fermenting foods with koji – the transformational microbe behind the delicious umami flavors of Asian cuisine – soy sauce, miso, and so many others.
Coauthors and award-winning culinarians Rich Shih and Jeremy Umansky – collectively considered the foremost experts on the extraordinary power of this unique ingredient – deliver a comprehensive look at. modern koji use around the world as it inspires the next wave of fermentation enthusiasts.
Using it to rapidly age charcuterie, cheese, and other ferments, they are taking the magic of koji to unexpected places, revolutionizing the creatino of fermented foods and flavor profiles for both professional and home cooks.
335 pages. Hardcover. Copyright 2020.
Praise for Koji Alchemy
"Koji Alchemy is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor."
– Kirsten K. Shockey, coauthor of Miso, Tempeh, Natto and Other Tasty Ferments
"Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and Koji Alchemy will show you how."
– Francisco Migoya, head chef, Modernist Cuisine
"What [the authors] have done with food I would've thought impossible. ... Jeremy and Rich, thank you for always pushing the culinary boundaries and reminding us all that there is something new to learn and be inspired by every day."
– Chef Michael Symon
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