Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Authors: Jeremy Umansky, Rich Shih
Foreword: Sandor Ellix Katz
Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor 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 on koji growing and curing
Information on equipment and setting up your kitchen
More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more
“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
Humboldt Beer Works
Humboldt Beer Works is located in Old Town Eureka, on California's beautiful & rugged North Coast.
Locally owned and operated since 2011, and re-established in 2018, we've been committed to offering the highest quality ingredients and equipment, as well as the advice you need to succeed.