Koji Alchemy Av Jeremy Umansky, Rich Shih

<p><strong>Featured in </strong><strong><em>The Independent¿s</em></strong><strong> 7 best fermentation books 2020</strong></p><p><strong>This book is remarkable. </strong>David Zilber, co-author of <em>The Noma Guide to Fermentation</em></p><p><strong>Koji: the next fermentation game changer</strong></p><p><strong><em>Koji Alchemy</em></strong><strong> is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. </strong></p><p><span>Chefs Jeremy Umansky and Rich Shih leaders 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, revolutionising the creation of fermented foods and flavour profiles for both professional and h