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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
Jeremy Umansky, Rich Shih, Sandor Ellix Katz
Page: 352
Format: pdf, ePub, mobi, fb2
ISBN: 9781603588683
Publisher: Chelsea Green Publishing
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The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin 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 curing Information on equipment and setting up your kitchen More 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
Koji Alchemy: Rediscovering the Magic of Mold-Based
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) Kindle Edition · "This book is
Koji Alchemy by Jeremy Umansky | Chelsea Green Publishing
Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
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Koji Alchemy: Rediscovering the Magic of Mold-Based
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Jeremy Umansky shares how to make the most of mold in 'Koji
“Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation,” on Koji, which is used in many fermenting practices, is the microbe
Koji Alchemy: Rediscovering the Magic of Mold
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