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“This book is remarkable.”—David Zilber, co-author of The Noma Guide to Fermentation
“Next level fermentation fodder”—The Boston Globe
“The perfect next step”—NPR’s “Science Friday”
For viewers of “Salt Fat Acid Heat,” 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 cuisine
Koji 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
“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.” —Sandor Katz
From the Publisher
Inside You’ll Find
An array of different types of koji spores.
Photo by Peter Larson.
Koji-cultured beet charcuterie.
Photo by Peter Larson.
Umami chili oil using sunflower barley douchi as a base.
Photo by Andrew Wang
You’ll Also Find Step-by-Step Instructions like “Making Basic Rice Koji the Traditional Way”
Step 1: Source the proper rice.
” . . . We love the koji we obtain from jasmine rice. This isn’t to say that you should only use jasmine rice; it’s just what we generally prefer. You may also have a preference for organic versus non-organic rice. Simply put, choose your rice based on what’s important to you and the results you want to achieve. . . . ”
Jasmine rice koji at 0 hours
Jasmine rice koji at 12 hours.
Jasmine rice koji at 24 hours.
Jasmine rice koji at 36 hours.
About This Book
“Koji Alchemy is a comprehensive primer for anyone who wants to understand the fundamentals of koji: how to make it and how to use it in a whole host of applications, ranging from savory to sweet. Our intention is for you to use this book as the sounding board for your most imaginative gastronomic innovations. We want you to take all that is in these pages and expound upon it, transform it, turn it into your own. Our endeavors with koji started with our own investigations and led us here. We can only begin to imagine what fantastical workings and explorations you will discover with this book at your side.”
Publisher : Chelsea Green Publishing; Illustrated edition (May 6, 2020)
Language : English
Hardcover : 352 pages
ISBN-10 : 160358868X
ISBN-13 : 978-1603588683
Item Weight : 1.75 pounds
Dimensions : 7 x 1 x 9 inches
