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

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

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PRODUCT FEATURES

Product Specifications

Publisher: Chelsea Green Publishing; Illustrated edition (May 6, 2020)
Language: English
Hardcover: 352 pages
ISBN-10: 160358868X
ISBN-13: 978-1603588683
Item Weight: 1.75 pounds
Dimensions: 7 x 1 x 9 inches
Best Sellers Rank: #91,943 in Books (See Top 100 in Books) #75 in Food Science (Books) #125 in Natural Food Cooking #127 in Canning & Preserving (Books)
Customer Reviews: 4.8 out of 5 stars 885Reviews

Product Information

From the Publisher

koji, sake, miso, soy sauce, soy, mirin, ferments, fermented foods, fermentation, fermenting

Inside You'll Find

An array of different types of koji spores.

Photo by Peter Larson.

Koji-cultured beet charcuterie.

Photo by Peter Larson.

Umami chili oil using sunflower barley douchi as a base.

Photo by Andrew Wang

culturing, cuisine, Japanese cuisine, gastronomy, chef, charcuterie, culinary, foodie, umami

You'll Also Find Step-by-Step Instructions like "Making Basic Rice Koji the Traditional Way"

Step 1: Source the proper rice.

" . . . We love the koji we obtain from jasmine rice. This isn’t to say that you should only use jasmine rice; it’s just what we generally prefer. You may also have a preference for organic versus non-organic rice. Simply put, choose your rice based on what’s important to you and the results you want to achieve. . . . "

About This Book

"Koji Alchemy is a comprehensive primer for anyone who wants to understand the fundamentals of koji: how to make it and how to use it in a whole host of applications, ranging from savory to sweet. Our intention is for you to use this book as the sounding board for your most imaginative gastronomic innovations. We want you to take all that is in these pages and expound upon it, transform it, turn it into your own. Our endeavors with koji started with our own investigations and led us here. We can only begin to imagine what fantastical workings and explorations you will discover with this book at your side."

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