Food and drink have the power to be transformative, whether it’s through unearthing a new culture, or the simple joy of spending time with friends and family. That sense of magic can be felt in certain ingredients and transform how we look at categories such as mould. Koji is exactly the kind of magical substance that will change your perception of how a mould is used in food and drink.
Koji Alchemy, written by Rich Shih and Jeremy Umansky, is a comprehensive guide on understanding what makes koji so versatile. From delving into the history of different strains, to offering one-of-a-kind recipes, Koji Alchemy is a must-read book for chefs, fermentation enthusiasts and anyone who’d like to expand their knowledge on an ingredient that’s ushering in a new wave of innovation.