Koji Alchemy
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Authors: Rich Shih, Jeremy Umansky
ISBN: 9788867731091
Publisher: Enea Editions
Published: September 2021
Koji is a mold with exceptional transformative powers. It's Aspergillus oryzae, which, when it grows on grains or other substrates, produces a veritable treasure trove of enzymes, textures, and flavors.
Koji Alchemy explores the processes and techniques for fermenting food with koji, the microorganism used for thousands of years in Asian cuisine to achieve the signature umami flavors now renowned and sought after worldwide. Koji is used to produce soy sauce, miso, amazake, sake, and more.
The magic of koji, as this book demonstrates, can go further, because it can also be used to obtain rapid aging of cured meats and cheeses, even vegetable-based ones, and to prepare many other foods, revolutionizing the creation of fermented foods and their aromatic profiles.
Authors and award-winning chefs Rich Shih and Jeremy Umansky, recognized as the foremost experts on this ingredient, guide us through the modern use of koji. Their work has inspired countless fermentation enthusiasts and professionals.
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.