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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and More
Koji Alchemy is 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 much more. Not only that, authors Umansky and Shih take this magical ingredient to the next level, using it to rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Koji Alchemy guides readers through the history, versatility, and a multitude of applications. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the help of friends offering a depth and breadth of tips and expertise, Koji Alchemy is a comprehensive look at modern koji use around the world.
Koji Alchemy is 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 much more. Not only that, authors Umansky and Shih take this magical ingredient to the next level, using it to rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Koji Alchemy guides readers through the history, versatility, and a multitude of applications. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the help of friends offering a depth and breadth of tips and expertise, Koji Alchemy is a comprehensive look at modern koji use around the world.
352 pages, Hardcover
Published May 6, 2020
153 people are currently reading
749 people want to read
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Displaying 1 - 17 of 17 reviews
May 16, 2020
I founded Umami Chef, the UKs first manufacturer of koji, and so I have been eagerly awaiting this book for a long time. I wasn’t disappointed. Koji Alchemy contains a wealth of information, even for someone like me who has been using koji for years.
But, that doesn’t mean this book isn’t for beginners. It carefully explains many ways in which koji can be used; so that even those with no previous knowledge can be inspired to try this special mold.
Koji Alchemy begins by detailing what koji is and how to make it. The rest of the book is then broken down into chapters on Amino Pastes; Amino Sauces; Alcohol and Vinegar; Aging Meat and Charcuterie; Dairy and Eggs; Vegetables; Sweet Applications and Baking; followed by a reference section with numerous charts and resources.
Koji Alchemy contains many recipes, but what is really special is that it explains the science behind the miraculous transformations koji performs on food; explaining how each recipe can be adapted to create new dishes. This means that any reader has the knowledge to develop their own recipes and be inspired by the depth of flavour koji can bring to almost any ingredient.
If you’re interested in koji this is a must read. This is the most important book on koji ever published and it will remain a classic forever.
But, that doesn’t mean this book isn’t for beginners. It carefully explains many ways in which koji can be used; so that even those with no previous knowledge can be inspired to try this special mold.
Koji Alchemy begins by detailing what koji is and how to make it. The rest of the book is then broken down into chapters on Amino Pastes; Amino Sauces; Alcohol and Vinegar; Aging Meat and Charcuterie; Dairy and Eggs; Vegetables; Sweet Applications and Baking; followed by a reference section with numerous charts and resources.
Koji Alchemy contains many recipes, but what is really special is that it explains the science behind the miraculous transformations koji performs on food; explaining how each recipe can be adapted to create new dishes. This means that any reader has the knowledge to develop their own recipes and be inspired by the depth of flavour koji can bring to almost any ingredient.
If you’re interested in koji this is a must read. This is the most important book on koji ever published and it will remain a classic forever.
August 10, 2021
Obviously only read it if you are interested in Koji, which I am. But I did find it to be a little too science minded at times. Like ignoring that this is something fun to do and instead keeping out people who might not feel totally comfortable with a little food science.
January 8, 2021
A treasure trove of information on Koji. Obviously of interest only to those seriously involved in cooking/culinary arts.
December 28, 2020
This is a beautifully written and gorgeously-produced book on koji and mold-based fermentation. The forward is written by my hero Sandor Katz and this is followed by a very informative introduction with a handy chart that I have referred to multiple times that breaks down the differing kinds of koji-based sauces and pastes. From miso, soy sauce and amazake to Doubanjiang and gochujang...koji is everywhere. Despite the fact that it is part of the daily diet in Japan, I never realized it was a mold-based fermentation process behind all the foods I loved. Shio-koji is good in anything--like fish sauce it is a big umami boost.
Here is a great article from serious eats with one of the authors. https://www.seriouseats.com/2017/07/o...
From interview:
Koji can be made from almost any grain, so, while traditional Japanese preparations usually involved mold-inoculated white rice, barley, and soybeans, chefs across the globe have been experimenting with making other types of koji and, in turn, using those unorthodox kojis to produce oddball new misos. (David Chang, of Momofuku fame, produces what are basically miso and soy sauce analogues, which he's branded hozon and bonji, by combining basmati rice koji with nuts, seeds, and legumes.)
A pleasure to look through--even for fermentation newbie's like me. And I realized I have not had zha cai in a long time!
Here is a great article from serious eats with one of the authors. https://www.seriouseats.com/2017/07/o...
From interview:
Koji can be made from almost any grain, so, while traditional Japanese preparations usually involved mold-inoculated white rice, barley, and soybeans, chefs across the globe have been experimenting with making other types of koji and, in turn, using those unorthodox kojis to produce oddball new misos. (David Chang, of Momofuku fame, produces what are basically miso and soy sauce analogues, which he's branded hozon and bonji, by combining basmati rice koji with nuts, seeds, and legumes.)
A pleasure to look through--even for fermentation newbie's like me. And I realized I have not had zha cai in a long time!
December 5, 2021
While reading this, mostly at the bar in public at various breweries, countless people asked me "what is Koji?" Reading the first 60 Pages will enlighten on that and those pages are, on their own, reason to read this book. But fair warning, it's very unlikely that one will stop reading then. The question I have, now is, why is Koji not a common element in western cuisine nor is n my kitchen. Easy enough to fix.
September 12, 2025
Final boss of cook books
May 22, 2020
This was the book I’ve been searching for. Every question I had answered, and with this new knowledge more questions arise. Enjoy falling down the rabbit hole of Koji Alchemy.
September 16, 2020
Surprisingly detailed how to manual about Koji. I think it's a great follower to Noma's fermentation guide. Great for someone who wants more in depth, technical knowledge about all things koji.
July 2, 2024
As I had recently started Koji making, my friend gave me this book. Note: i really didn’t want it, given the amount of online expertise and information that is readily available.
While the authors undoubtedly know their stuff, the book IMO is not a pleasant experience. It is visually unappealing, made with cheap-looking, very off white paper, full of hand-drawn diagrams which are not easy to decipher, along with a few murky photographs. The chapters are interspersed with grey sections that are hard to read and interrupt the flow of the text.
It is extremely scientific in its approach - no issues there, as one gets a good overview of the technique and possible issues involved in Koji making, and the associated recipes. But it is a slog and I did skip the majority of it, apart from the recipes I specifically wanted. In fact, I turned to the Web frequently as it was more user-friendly and there were lots of variations on offer.
You know when you get your hands on an attractive book that is pleasant to view and touch, with good white paper, bright illustrations and clear layout, you enjoy browsing through it. This is not such a book. The presentation is dreary and I refer to it only rarely - I really do feel it was done on the cheap and find this to be a negative distraction.
As a tool for learning about Koji making, it is a good resource and reference point, but I could have done just fine without it.
While the authors undoubtedly know their stuff, the book IMO is not a pleasant experience. It is visually unappealing, made with cheap-looking, very off white paper, full of hand-drawn diagrams which are not easy to decipher, along with a few murky photographs. The chapters are interspersed with grey sections that are hard to read and interrupt the flow of the text.
It is extremely scientific in its approach - no issues there, as one gets a good overview of the technique and possible issues involved in Koji making, and the associated recipes. But it is a slog and I did skip the majority of it, apart from the recipes I specifically wanted. In fact, I turned to the Web frequently as it was more user-friendly and there were lots of variations on offer.
You know when you get your hands on an attractive book that is pleasant to view and touch, with good white paper, bright illustrations and clear layout, you enjoy browsing through it. This is not such a book. The presentation is dreary and I refer to it only rarely - I really do feel it was done on the cheap and find this to be a negative distraction.
As a tool for learning about Koji making, it is a good resource and reference point, but I could have done just fine without it.
July 13, 2023
An amazing resource. Gets a bit difficult to read cover-to-cover, particularly due to the articles and short writings that are interspersed throughout, but there is a MASSIVE amount of information here and my interest in koji is totally piqued after reading this.
If you're really interested in Koji then you should own a copy of this book that you can read and step away from, then come back to from time to time to get new ideas and figure out new methods. This isn't one that you can check out from the library, read front-to-back and then return, having gained all the knowledge from it. There's just way too much to memorize and the level of the detail that the authors provided is incredible.
Thanks for this!
If you're really interested in Koji then you should own a copy of this book that you can read and step away from, then come back to from time to time to get new ideas and figure out new methods. This isn't one that you can check out from the library, read front-to-back and then return, having gained all the knowledge from it. There's just way too much to memorize and the level of the detail that the authors provided is incredible.
Thanks for this!
July 3, 2021
Fascinating, though sometimes impractical
August 26, 2021
A very, very interesting book. Now that I've finished reading it's time to get some hands on experience. I expect that I'll be referencing this book frequently as I get familiar with Koji.
January 17, 2022
Interesting! Following the instructions and recipes is onerous...
May 16, 2022
The most insighted detailed guide to make and apply Koji
August 24, 2023
Es un gran libro si te quieres meter en el mundo del koji. Muy recomendable
January 30, 2025
Good stuff
March 26, 2021
满怀热情开始看米曲霉的家庭培育，结果作者推荐的第一步是去大公司买孢子hhhhh
就，还挺实在的
看到米曲霉分解的效果还是很神往，“脂肪酸、酯和酒精，这些成分有助于产生高挥发性的芳香化合物，让我们吃东西时闻到食物千变万化的香气”，“鲜味让食物具有强烈、浓郁、油脂般的风味，能令人吃了感到饱足”。
提到说最早的酒是为了净化水源，解释了我为什么这么喜欢喝饮料！这都是我们进化的印记（x
而且米曲霉是由黄曲霉被驯养演化而成，感觉我们真是驯化了好多了不起的东西啊。
酿菩提wan？清酒的时候要培养天然的乳酸菌，以保护稍后的发酵不至于遭受其他生物的破坏，乳酸菌真是降低pH值的好帮手233
清酒——酒糟（加热获得酒粕烧酒，剩余废料不含酒精，可以用来施肥），很好的生态工程
另外从真菌和植物相比，和人的演化关系更近，来解读真菌/米曲霉喜欢和人相近的环境，是很有意思的讲法。霉中米曲，人中阿宅，都是阴凉环境下生命力旺盛的生物。
就，还挺实在的
看到米曲霉分解的效果还是很神往，“脂肪酸、酯和酒精，这些成分有助于产生高挥发性的芳香化合物，让我们吃东西时闻到食物千变万化的香气”，“鲜味让食物具有强烈、浓郁、油脂般的风味，能令人吃了感到饱足”。
提到说最早的酒是为了净化水源，解释了我为什么这么喜欢喝饮料！这都是我们进化的印记（x
而且米曲霉是由黄曲霉被驯养演化而成，感觉我们真是驯化了好多了不起的东西啊。
酿菩提wan？清酒的时候要培养天然的乳酸菌，以保护稍后的发酵不至于遭受其他生物的破坏，乳酸菌真是降低pH值的好帮手233
清酒——酒糟（加热获得酒粕烧酒，剩余废料不含酒精，可以用来施肥），很好的生态工程
另外从真菌和植物相比，和人的演化关系更近，来解读真菌/米曲霉喜欢和人相近的环境，是很有意思的讲法。霉中米曲，人中阿宅，都是阴凉环境下生命力旺盛的生物。
Displaying 1 - 17 of 17 reviews