Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
- Downloads：2569
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-05-11 08:54:15
- Update Date：2025-09-06
- Status：finish
- Author：Jeremy Umansky
- ISBN：160358868X
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
Techniques and Recipes for Transforming Vegetables， Meat， Dairy， and More
Koji Alchemy is 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 much more。 Not only that， authors Umansky and Shih take this magical ingredient to the next level， using it to rapidly age charcuterie， cheese， and other ferments， revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks。 Koji Alchemy guides readers through the history， versatility， and a multitude of applications。 Readers will learn how to grow koji， including information on equipment and setting up your kitchen， as well as detailed concepts and processes for making amino sauces and pastes， alcohol and vinegar， and using it for flavor enhancement with dairy， eggs， vegetables， and baking。 With the help of friends offering a depth and breadth of tips and expertise， Koji Alchemy is a comprehensive look at modern koji use around the world。
Koji Alchemy is 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 much more。 Not only that， authors Umansky and Shih take this magical ingredient to the next level， using it to rapidly age charcuterie， cheese， and other ferments， revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks。 Koji Alchemy guides readers through the history， versatility， and a multitude of applications。 Readers will learn how to grow koji， including information on equipment and setting up your kitchen， as well as detailed concepts and processes for making amino sauces and pastes， alcohol and vinegar， and using it for flavor enhancement with dairy， eggs， vegetables， and baking。 With the help of friends offering a depth and breadth of tips and expertise， Koji Alchemy is a comprehensive look at modern koji use around the world。
Reviews
Vladimir Semenov
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A treasure trove of information on Koji。 Obviously of interest only to those seriously involved in cooking/culinary arts。
Leanne
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This is a beautifully written and gorgeously-produced book on koji and mold-based fermentation。 The forward is written by my hero Sandor Katz and this is followed by a very informative introduction with a handy chart that I have referred to multiple times that breaks down the differing kinds of koji-based sauces and pastes。 From miso， soy sauce and amazake to Doubanjiang and gochujang。。。koji is everywhere。 Despite the fact that it is part of the daily diet in Japan， I never realized it was a mol This is a beautifully written and gorgeously-produced book on koji and mold-based fermentation。 The forward is written by my hero Sandor Katz and this is followed by a very informative introduction with a handy chart that I have referred to multiple times that breaks down the differing kinds of koji-based sauces and pastes。 From miso， soy sauce and amazake to Doubanjiang and gochujang。。。koji is everywhere。 Despite the fact that it is part of the daily diet in Japan， I never realized it was a mold-based fermentation process behind all the foods I loved。 Shio-koji is good in anything--like fish sauce it is a big umami boost。 Here is a great article from serious eats with one of the authors。 https://www。seriouseats。com/2017/07/o。。。From interview:Koji can be made from almost any grain， so， while traditional Japanese preparations usually involved mold-inoculated white rice， barley， and soybeans， chefs across the globe have been experimenting with making other types of koji and， in turn， using those unorthodox kojis to produce oddball new misos。 （David Chang， of Momofuku fame， produces what are basically miso and soy sauce analogues， which he's branded hozon and bonji， by combining basmati rice koji with nuts， seeds， and legumes。）A pleasure to look through--even for fermentation newbie's like me。 And I realized I have not had zha cai in a long time！ 。。。more
Sandro Macchioli
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Surprisingly detailed how to manual about Koji。 I think it's a great follower to Noma's fermentation guide。 Great for someone who wants more in depth， technical knowledge about all things koji。 Surprisingly detailed how to manual about Koji。 I think it's a great follower to Noma's fermentation guide。 Great for someone who wants more in depth， technical knowledge about all things koji。 。。。more
Robert Martin
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This was the book I’ve been searching for。 Every question I had answered， and with this new knowledge more questions arise。 Enjoy falling down the rabbit hole of Koji Alchemy。
Jackie （Farm Lane Books）
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