Koji Alchemy, Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

Discover the art of fermentation with Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky. This groundbreaking book, published in 2020, is the first of its kind to delve into the intricate processes, concepts, and recipes centered around koji, the remarkable microbe responsible for the rich umami flavors found in beloved staples like soy sauce, miso, mirin, and more. With a comprehensive page count of 352, Umansky invites readers on a culinary journey that celebrates the transformative power of koji in Japanese cuisine. Whether you're a seasoned chef or a curious home cook, this book offers valuable insights and practical guidance to elevate your fermentation skills. Unleash the potential of mold-based fermentation and bring depth and complexity to your dishes with Koji Alchemy.