Koji Alchemy

Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation

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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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Product details

  • Paperback | 352 pages
  • 178 x 254 x 25.4mm | 1,043.26g
  • White River Junction, United States
  • English
  • Black-and-white illustrations throughout, 16-page color insert
  • 160358868X
  • 9781603588683
  • 17,936

About Jeremy Umansky

Rich Shih is one of the leading culinary explorers of koji and miso in the United States. He's an in-demand food preservation consultant who helps chefs to build their larders and leverage fermentation to decrease waste, sharing ideas with which to experiment. Shih offers both public and private workshops across the United States to share koji knowledge. In addition to working with koji and fermentation, Shih is the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. His blog, OurCookQuest, provides a welcome environment for cooks of all experience levels to learn, share knowledge, and exchange ideas.

Jeremy Umansky, along with Allie La Valle-Umansky and Kenny Scott, is a chef and owner of Larder: A Curated Delicatessen & Bakery, a from-scratch Eastern European deli in Cleveland, Ohio. Larder focuses on the use and promotion of local and wild foods and was a semifinalist for the 2019 James Beard Foundation award for Best New Restaurant in America. Umansky is as a foremost expert on koji and fermented, preserved, and foraged foods and works as a consultant on the use and creation of these foods and ingredients. Articles written by Umansky or about his work have appeared in Food & Wine, Bon Appetit, and Saveur, among other outlets.
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