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

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

Handling foods, exploring and be creative can be joyful , but it could have risk on the other side. Great thing about this book is, it covers safety tips in great amount.Koji is amazing, unique high power to work on starch which gives us sweet taste. It has full of enzyme work on starch, protein, and lipid. The range of application Koji can be used is so wide.It can also do solid state and also liquid state fermentation. I don't recommend anyone to do third stage fermentation (cultivate spores ) though. If you do this, this part might have risk, because not enough scientific research had done. The mold grew in hot and humid environment for hundreds of years. If you are in a dry part of the world, buy koji spore powder from trusted Japanese companies. They are cheap.

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.

Sono un cuoco professionista e posso dire che questo è un gran bel libro anche se purtroppo tutto in inglese.

Libro fundamental para descubrir, entender y aplicar el Koji en nuestra cocina