"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation
"Next level fermentation fodder"—The Boston Globe
"The perfect next step"—NPR's "Science Friday"
For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine
In 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
Reviews (32)
Comprehensive guide to using koji in the kitchen and pantry
This is a fantastic compilation of koji knowledge, not just providing recipes, but also teaching the history, mycology, and technique behind koji culture. I have been following Jeremy Umansky since I first found links and posts about using koji in charcuterie, have watched the launch and success of Larder DB, had the opportunity to taste his success with koji across a wide food palette in person. This book condenses that success with a focus on teaching and preparing others to be successful as well: a true sharing of his passion for mycology, fermentation, and food. This is the book I have been waiting over 5 years to be written.
Become less intimidated by Koji
At first I was turned off by the lack of pictures and all the reading, but it turns out to be perfect for me. I like how it’s broken down, constantly reminding me this book is encouraging, insightful and that koji has so much potential in many ways. It’s less intimidating because it’s okay for koji to remain mysterious and magical. Just know the basics and see what happens is what comforts me. It’s an on going discovery and relationship. The writing is friendly and encouraging. I’m happy. I like the novel style paper and Feel of it.
This is not a recipe book.
Ok, it doesn't Claim to be a recipe book, but I'm giving it 3 stars anyway. While there are a few recipes included, this book is basically what it says - about fermenting with koji. If you're looking to explore and experiment with koji, and want a sort of science book to guide you on this path, then I guess the book would be great. While I enjoyed reading much of the information, it wasn't what I had been hoping for and wanting. By the way - I made the rye bread (recipe in the book) and found it not any different from the rye bread I've Been making. :(
Get this book!!!
Great book!!!! So informative. My understanding of koji and how to use it has been expanded exponentially. These guys know their s$&t about koji. Thank you for writing such a well thought out book. Jeremy is awesome!!
Stepping up fermentation
One of the most complex topics in gastronomy writings, delivered in a simple and comprehensive way of understanding.
Koji, koji, koji.
This is a magnificent book especially if you are into fermentation. Wish I had this text years ago.
Wonderful book!!!!
Great book!!! Highly recommended to all! Good job!!!
Incredibly informative
This book seems to have just about everything you could want to know about koji. It doesn't exactly have step by step recipes on how to inoculate your rice or anything like that, but I would still highly recommend this book to anyone looking to venture into the world of koji.
For the food nerd!
What an interesting read for the food nerd. Cant wait to try out some things
essential reading
This is a must have if you work with or are thinking about working with koji. Jeremy is super knowledgeable and Rich's passion & creativity for this stuff knows no bounds. I've been fermenting for years but these guys but these guys take things to a new level.
Comprehensive guide to using koji in the kitchen and pantry
This is a fantastic compilation of koji knowledge, not just providing recipes, but also teaching the history, mycology, and technique behind koji culture. I have been following Jeremy Umansky since I first found links and posts about using koji in charcuterie, have watched the launch and success of Larder DB, had the opportunity to taste his success with koji across a wide food palette in person. This book condenses that success with a focus on teaching and preparing others to be successful as well: a true sharing of his passion for mycology, fermentation, and food. This is the book I have been waiting over 5 years to be written.
Become less intimidated by Koji
At first I was turned off by the lack of pictures and all the reading, but it turns out to be perfect for me. I like how it’s broken down, constantly reminding me this book is encouraging, insightful and that koji has so much potential in many ways. It’s less intimidating because it’s okay for koji to remain mysterious and magical. Just know the basics and see what happens is what comforts me. It’s an on going discovery and relationship. The writing is friendly and encouraging. I’m happy. I like the novel style paper and Feel of it.
This is not a recipe book.
Ok, it doesn't Claim to be a recipe book, but I'm giving it 3 stars anyway. While there are a few recipes included, this book is basically what it says - about fermenting with koji. If you're looking to explore and experiment with koji, and want a sort of science book to guide you on this path, then I guess the book would be great. While I enjoyed reading much of the information, it wasn't what I had been hoping for and wanting. By the way - I made the rye bread (recipe in the book) and found it not any different from the rye bread I've Been making. :(
Get this book!!!
Great book!!!! So informative. My understanding of koji and how to use it has been expanded exponentially. These guys know their s$&t about koji. Thank you for writing such a well thought out book. Jeremy is awesome!!
Stepping up fermentation
One of the most complex topics in gastronomy writings, delivered in a simple and comprehensive way of understanding.
Koji, koji, koji.
This is a magnificent book especially if you are into fermentation. Wish I had this text years ago.
Wonderful book!!!!
Great book!!! Highly recommended to all! Good job!!!
Incredibly informative
This book seems to have just about everything you could want to know about koji. It doesn't exactly have step by step recipes on how to inoculate your rice or anything like that, but I would still highly recommend this book to anyone looking to venture into the world of koji.
For the food nerd!
What an interesting read for the food nerd. Cant wait to try out some things
essential reading
This is a must have if you work with or are thinking about working with koji. Jeremy is super knowledgeable and Rich's passion & creativity for this stuff knows no bounds. I've been fermenting for years but these guys but these guys take things to a new level.
Gives you the basics.
gives you the basics.
Two thumbs up
The nerd in me could not be more happy with the way this book reads. Saturate your brain with info, page after page after page.
Finally, my brain & heart agree.. this book is love.
Title is self explanatory, BUY IT!
Great book!
If you are in to Koji this book is a must have for your library. If you are ever in Cleveland you have to stop into Larder.
Gift
It was a gift for a friend and he loved it
Damaged
Book arrived damaged brand new.
For the koji curious
This book walks you through the fascinating story of Aspergillus Oryzae that wonderful little fungus with big potential for umami. This book is both interesting for the curious and practical for the maker. Highly recommended.
These food adventurers share generously!
This is so different from any culinary book I've ever read. I'm totally mesmerized by this concept of food manipulation for flavor and enzymes. I'm a home cook, but after additional study on this process, I will be making Koji and adding it to recipes in my own kitchen.
Really informative book.
Very informative but perhaps verbose book. However very well written.
Revealing a widespread secret of deliciousness
I had no idea that some of the world's tastiest foods - soy sauce, miso, sake, etc - all had koji in common. This book demystifies koji, with a lot of traditional and novel uses for it. It's one of the most eye-opening food related books I've ever read, and I keep longing to make miso chocolate chip cookies...
Great book
Really easy to understand and useful.
scientific explanation and tons of recipes, amazing info packed book with photos
Handling foods, exploring and be creative can be joyful , but it could have risk on the other side. Great thing about this book is, it covers safety tips in great amount. Koji is amazing, unique high power to work on starch which gives us sweet taste. It has full of enzyme work on starch, protein, and lipid. The range of application Koji can be used is so wide. It can also do solid state and also liquid state fermentation. I don't recommend anyone to do third stage fermentation (cultivate spores ) though. If you do this, this part might have risk, because not enough scientific research had done. The mold grew in hot and humid environment for hundreds of years. If you are in a dry part of the world, buy koji spore powder from trusted Japanese companies. They are cheap.
