Koji alchemy : rediscovering the magic of mold-based fermentation /
Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts and recipes for fermenting and culturing foods with this...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
White River Junction, Vermont :
Chelsea Green Publishing,
[2020].
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| Subjects: |
| Summary: | Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar and using it for flavor enhancement with dairy, eggs, vegetables and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world. |
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| Physical Description: | xiii, 335 pages , 16 pages of color plates : illustrations ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781603588683 160358868X |