Koji Alchemy Rediscovering the Magic of Mold-Based Fermentation

Engelsk kogebog om fermentering med koji – skimmelsvampen Aspergillus oryzae, som danner grundlag for ingredienser som miso, sojasauce og mirin. Bogen forklarer både teorien bag koji og viser, hvordan den kan anvendes til at udvikle nye smagsprofiler, modne charcuteri og ost samt fremstille saucer, pastaer, fermenterede produkter og alkohol. Med grundige teknikker, vejledning om udstyr og mere end 35 opskrifter henvender bogen sig til både professionelle kokke og ambitiøse hjemmekokke med interesse for moderne fermentering.

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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

Koji Alchemy is the first book devoted to the processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavours of soy sauce, miso, mirin, and many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih—leaders in unlocking the culinary potential of this unique ingredient—deliver a comprehensive look at modern koji use around the world.

Using koji to rapidly age charcuterie, cheese, and other fermented foods, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour 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 for growing and curing koji
• Extensive information on equipment and setting up your kitchen
• More than 35 recipes for sauces, pastes, ferments, and alcohol

"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