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...

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Bibliographic Details
Main Authors:	Shih, Rich (Author), Umansky, Jeremy (Author)
Other Authors:	Katz, Sandor Ellix, 1962- (writer of foreword.)
Format:	Book
Language:	English
Published:	White River Junction, Vermont : Chelsea Green Publishing, [2020].
Subjects:	Fermented foods. Cooking (Fermented foods)

Table of Contents:

What Is koji?
Creating a common koji language
The flavor-making road map
How to grow koji
Expanding your koji making
Short-term enhancement: quick koji applications
Amino pastes
Amino sauces
Alcohol and vinegar
Aging meat and charcuterie
Dairy and eggs
Vegetables
Sweet applications and baking.