Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky and Rich Shih
If you’re interested in koji this is a must read. Koji Alchemy explains the science behind the miraculous transformations that koji can perform on food. It contains recipes for each type of fermentation – from bean pastes, to alcohols; charcuterie, to cheese. But, more importantly, explains how of these can be adapted to create your own dishes.
This is the most important book on koji ever published and it will remain a classic forever.
Book comes with a free packet of Umami Chef White Rice Koji 200g, so you can start experimenting with koji recipes the moment you receive the book!
Hardback book with 352 pages
Published by Chelsea Green Publishing Company