Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
Jeremy Umansky & Rich Shih
The first book devoted to processes, concepts, and recipes for fermenting and culturing 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.
Author, Jeremy Umansky
Co-Chef/Co-Owner of Larder Delicatessen & Bakery in Cleveland, Ohio
A from-scratch Eastern European deli focusing on the use and promotion of local and wild foods that was nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. Umansky is as a foremost expert on koji and fermented, preserved, and foraged foods and works as a consultant on the use and creation of these foods and ingredients. Follow along on Instagram, Facebook, & Twitter: @tmgastronaut & @larderdb
Articles written by and about Umansky’s work have appeared in Food & Wine, Bon Appetit, and Saveur, among other outlets. Umansky has given a TEDx Talk about koji and has been teaching classes and giving lectures about it and other fermented foods for many years. Umansky’s own writings can be found regularly on the pages of Edible Cleveland.
Author, Rich Shih
One of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant, helping chefs to build their larders and leverage fermentation to decrease waste, and offering ideas with which to experiment. Shih offers both public and private workshops across the United States to share koji knowledge. In addition to working with koji and fermentation, Shih is the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. His blog, OurCookQuest, provides a welcome environment for cooks of all experience levels to learn, share knowledge, and exchange ideas.
Accreditations & Certifications
