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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Name: Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Price: 26.49 USD
Availability: InStock
Rating: 4.8 (850 reviews)

4.8 of 5 Stars: Agricultural Sciences - Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

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Book Synopsis: “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 cuisineKoji 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

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Are you ready to explore the world of mold-based fermentation and discover the magic of koji? Look no further than "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation." This remarkable book, recommended by experts like David Zilber, co-author of The Noma Guide to Fermentation, will take you on an incredible journey into the secrets of Japanese cuisine. With cutting-edge techniques and over 35 mouth-watering recipes, this book is a must-have for any culinary enthusiast.

Why settle for ordinary when you can take your fermentation skills to the next level? Koji Alchemy chefs Jeremy Umansky and Rich Shih are here to guide you with their practical expertise. They reveal modern koji uses from aging charcuterie to creating unique flavor profiles. Whether you're a professional chef or an aspiring home cook, this book will revolutionize your culinary creations.

Don't miss out on this opportunity to become a fermentation master. Equip yourself with knowledge on koji growing and curing techniques, and set up your kitchen with the right equipment. From sauces to pastes, and even alcohol, "Koji Alchemy" provides you with a wide variety of recipes to experiment with. Imagine the delicious possibilities: Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, and Amazake Rye Bread. These are just some of the tantalizing creations awaiting you.

Isn't it time you let your creativity and innovation soar? Don't hesitate, grab your copy of "Koji Alchemy" today and unlock the door to a world of delicious mold-based fermentation. Your taste buds will thank you. Get your copy now!

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