Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation(Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Product ID: 169762476
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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 Review: Umami Food - Was interested in learning about how to make soy sauce and watched a bunch of stuff on YouTube but this is a real gem. Found it a bit hard to get into the writing style to start with, and it seemed to say a lot without giving much information, but stick with it. Brilliant book. Especially like the way they bring in other contributors. The only down side was the binding as a few pages came out where they have pictures bound into the middle. That said, I expect this to become a well thumbed reference book. Excellent! Review: Very interesting - This is a great reference book and very informative. My only issue is the lack of images. It is very text heavy and sometimes the layout looks like it was done by the author rather than a skilled designer. Overall very interesting and I've already applied a lot of the principles and made some miso.
| Best Sellers Rank | 21,986 in Books ( See Top 100 in Books ) 4 in Industrial Chemistry & Manufacturing Technologies 4 in Organic Food 15 in Food Science (Books) |
| Customer Reviews | 4.8 out of 5 stars 957 Reviews |
S**T
Umami Food
Was interested in learning about how to make soy sauce and watched a bunch of stuff on YouTube but this is a real gem. Found it a bit hard to get into the writing style to start with, and it seemed to say a lot without giving much information, but stick with it. Brilliant book. Especially like the way they bring in other contributors. The only down side was the binding as a few pages came out where they have pictures bound into the middle. That said, I expect this to become a well thumbed reference book. Excellent!
A**I
Very interesting
This is a great reference book and very informative. My only issue is the lack of images. It is very text heavy and sometimes the layout looks like it was done by the author rather than a skilled designer. Overall very interesting and I've already applied a lot of the principles and made some miso.
H**5
Awesome Book, lot's of easy to understand material on koji
Amazing book. Very detailed and easy to understand. We learned a lot about Japanese koji.
L**E
Revealing a widespread secret of deliciousness
I had no idea that some of the world's tastiest foods - soy sauce, miso, sake, etc - all had koji in common. This book demystifies koji, with a lot of traditional and novel uses for it. It's one of the most eye-opening food related books I've ever read, and I keep longing to make miso chocolate chip cookies...
K**N
Unknown knowledge is a sad loss
I had no idea about koji, I am taking my time to sip through this book to discover gems of knowledge and techniques. Anyone who’s pallet desires new dynamic flavours textures and magic should at least read the summary if not buy the book
M**S
Very informative, not sure I will be doing many of the recipes
Information on fermentation
V**A
Great book
Really easy to understand and useful.
K**T
Hard core Nerd content.
A book for hard core nerds. Undoubtedly well researched content up to moleculair level. But for enthusiastic straters perhaps too scientific and high brow.
N**T
Entrega o que promete
Excelente qualidade.
K**N
Koji Fermentation verstehen sowie sinnvoll und kreativ umsetzen
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation ist eines dieser Bücher, das nicht nur informiert, sondern auch inspiriert. Rich Shih und Jeremy Umansky haben mit diesem Werk einen Meilenstein in der Welt der Fermentation geschaffen, der sowohl für Einsteiger als auch für erfahrene Fermentationsenthusiasten eine wahre Fundgrube an Wissen und Ideen darstellt. Was dieses Buch so besonders macht, ist die Mischung aus wissenschaftlicher Tiefe, kulinarischer Kreativität und praktischer Anwendbarkeit. Koji – der Schimmelpilz Aspergillus oryzae – ist das Herzstück zahlreicher traditioneller Fermente, von Miso über Sake bis hin zu Sojasauce. Doch die Autoren zeigen eindrucksvoll, dass sein Potenzial weit über die japanische Küche hinausgeht. Sie experimentieren mit völlig neuen Anwendungen, wie der Herstellung von umami-reichen Amino Pastes, der Koji-gestützten Fleischreifung und sogar innovativen, pflanzlichen Geschmacksträgern. Besonders beeindruckend ist, wie verständlich und praxisnah das Buch geschrieben ist. Die Autoren nehmen den Leser Schritt für Schritt mit und erklären sowohl die biologischen Prozesse als auch die handwerklichen Techniken auf eine Weise, die sowohl informativ als auch unterhaltsam ist. Es gibt zahlreiche Rezepte, Anleitungen und Tipps, die es ermöglichen, Koji nicht nur in klassischen Rezepten, sondern auch in völlig neuen Kreationen einzusetzen. Ein weiteres Highlight des Buches ist die optische Gestaltung. Hochwertige Fotos im Mittelteil des Buchs und anschauliche Diagramme erleichtern das Verständnis und machen Lust darauf, sofort mit dem Experimentieren zu beginnen. Doch Koji Alchemy ist weit mehr als ein einfaches Rezeptbuch – es ist ein Manifest für eine neue Art des Kochens und der Fermentation. Die Autoren vermitteln eine tiefgehende Wertschätzung für traditionelle Fermentationsmethoden, während sie gleichzeitig den Mut haben, neue Wege zu gehen. Ihre Begeisterung für Koji ist ansteckend, und es ist schwer, das Buch zu lesen, ohne sofort selbst mit dem Fermentieren beginnen zu wollen. Fazit: Koji Alchemy ist ein absolutes Muss für alle, die sich für Fermentation, Umami und innovative Küchentechniken interessieren. Es eröffnet völlig neue Möglichkeiten in der Küche und zeigt eindrucksvoll, dass Koji weit mehr ist als nur ein Mittel zur Herstellung von Miso und Sake. Wer tiefer in die faszinierende Welt der Schimmelpilz-Fermentation eintauchen möchte, wird an diesem Buch nicht vorbeikommen. Eine uneingeschränkte Empfehlung!
E**O
Consigliato
Sono un cuoco professionista e posso dire che questo è un gran bel libro anche se purtroppo tutto in inglese.
N**A
Très Satisfaite
Très bien ! Belles illustrations
S**N
Todo lo que necesitas saber del Koji
Libro fundamental para descubrir, entender y aplicar el Koji en nuestra cocina
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