Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Swedish Interest in Japanese food in

Interest in Japanese food in North America has grown exponentially in the last fifteen years

a Kentucky Sour (bourbon and homemade cola syrup)

Saint Petersburg

Mount Vernon

and main dishes highlight the big flavors and taste-enhancing capabilities of peppers

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky) Swedish Interest in Japanese food inThe 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 Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at