We specialize in hard to find items
All Categories
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About Koji Alchemy: Rediscovering The Magic Of Mold-Based
Product Description "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 Review “Koji Alchemy unveils the magical mold that pushes culinary boundaries far beyond Japanese tradition.”―Forbes"[Koji Alchemy] offers next level fermentation fodder. . . . Part biology textbook, part celebration of the fungus, part explanation of flavor, and part recipe book and how-to guide for pastes, sauces, cheeses, brewing, and aging meat."―The Boston Globe“They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). Koji Alchemy is an immensely informative read.”―Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate“I have always been intrigued by the technical and thoughtful fermentation practices of many cultures. Reading Koji Alchemy has opened my eyes to how simple working with koji can actually be, while remaining incredibly innovative and exciting. This book is not only full of information, it’s scientific, and most of all thrilling. It’s a great reminder that we all have a lot to learn about the art of fermentation.”―Daniel Boulud, chef and restaurateur, Daniel“Before this book, what Jeremy and Rich have done with food I would’ve thought impossible. As someone who has always had a deep love for the curing, brining, aging, and smoking of meat, I would have never thought these time-honored processes could be sped up without producing lesser results. Well, was I ever proven wrong. To take an ingredient like koji, which has been available and used for hundreds of years, and use it to speed up processes like pastrami and still maintain its integrity is truly astonishing. In Koji Alchemy, they show you what to me feels like magic, and guide you through every step so you can now make dishes at home or at your restaurants that would have previously taken not only lots of time but also space. They have opened my mind to koji’s limitless uses and will do the same for you. Jeremy and Rich, thank you for always pushing culinary boundaries and reminding us all that there is something new to learn and be inspired by every day.”―Chef Michael Symon“Science is a very useful resource for understanding food, and, very importantly, it shows us how to make better food. This book succeeds in ‘translating’ the language of science and its practical applications to everyday users. Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and Koji Alch
