Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine.

Featured in The Independent’s 7 best fermentation books 2020

This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation

Koji: the next fermentation game changer

Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. 

Chefs Jeremy Umansky and Rich Shih leaders 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, revolutionising the creation of fermented foods and flavour 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
• Extensive information on equipment and setting up your kitchen
• More than 35 recipes for sauces, pastes, ferments, and alcohol