a small bowl of mold-fermented food.

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

by Jeremy Umansky Author, Rich Shih Author and Sandor Ellix Katz Foreword

In 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 (a filamentous fungus/mold, Aspergillus oryzae) to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. This book includes: cutting-edge techniques on koji growing and curing; information on equipment and setting up your kitchen; more than 35 recipes for sauces, pastes, ferments, and alcohol, such as popcorn koji, miso, Korean makgeolli, and amazake rye bread; and a foreword by best-selling author Sandor Katz (The Art of Fermentation, Basic Fermentation).