The magic of fermentation with koji mould

Koji, also known as Aspergillus oryzae, isn’t just any old mould. Not only does it belong to the noble mould group, but its aroma and flavour properties
make it the uncrowned queen of this category. In Japan, koji was even declared their national mould. It’s understandable. Without koji, there would be neither miso nor sake.

In Koji Alchemy, chefs Jeremy Umansky and Rich Shih offer a comprehensive look at traditional ways of using koji, along with an overview of modern recipes
from around the world. They will teach you how to use this noble mould to accelerate the ageing of cured meats, cheeses, and other fermented foods. Koji will take your fermentation experiments to a whole new level and open up a new dimension of fascinating flavours and aromas.

In Koji Alchemy, you will find:

• A foreword by Sandor Katz (The Art of Fermentation), the author of bestselling books on fermentation.
• The most up-to-date techniques for growing koji and methods for using it to prepare countless different foods.
• Information on the equipment and kitchen setup required for working with koji.
• Over 35 recipes for sauces, pastes, fermented delicacies, and alcohol, including highlights like koji popcorn, roasted miso squash, Korean makgeolli, and rye bread with amazake.