Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

I bought this for my husband who is a chef and here is what he had to say about it. As a professional chef, I was thrilled to receive "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation." This book is a game-changer in the culinary world. Its detailed exploration of mold-based fermentation techniques, from soy sauce to sake, opened up a whole new realm of possibilities in my kitchen.The author's passion for the subject shines through on every page, making it both educational and inspiring. The step-by-step instructions are clear and concise, making it accessible even for those new to fermentation.I particularly appreciated the depth of knowledge provided on each fermentation process, allowing me to understand not only how to make these traditional ingredients but also the science behind their creation.Overall, "Koji Alchemy" has become an invaluable resource in my professional repertoire, and I can't wait to experiment with the recipes and techniques it offers. It's a must-have for any chef looking to elevate their craft.

Super well written. In depth information on an interesting topic. Opened my eyes to a whole new world of culinary experimentation.

This is a very detailed book on how to grow koji (the mold that created sake, soy sauce, miso and so on) and how to use it in all sorts of ways. Umansky (whom I know online) has explained old and new ideas with great clarity. This is not a cookbook but does contain recipes as well as encouragement- the sky's the limit. Recommended to those wanting to learn as well as experienced koji'sts.

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.

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.

Great book made well. Feels of quality. Great conversation starter and wonderful edition to the kitchen cookbooks!

It was a gift for a friend and he loved it

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.