A special look at fermentation in Japanese cuisine with “Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation”

Jeremy Umansky and Rich Shih, one of the most experienced educators in the unique power of koji in the kitchen, presents a comprehensive perspective on the use of koji with “Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation”.

“Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation” is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavours of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Considered the most practical, experienced and generous educators on the power of this unique ingredient, Koji Alchemy chefs Jeremy Umansky and Rich Shih offer a comprehensive look at modern koji use around the world with their new book released this year. 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.