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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Hardcover cover

Books · Fermentation · Koji

Koji Alchemy

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Jeremy Umansky & Rich Shih · Updated August 2026

Cook Curated verifiedSelection rationale, limitations, purchase path, and current offer reviewed before publication.

Why it earned a place

A comprehensive bridge between traditional koji practice and modern kitchen experimentation, covering cultivation, equipment, sauces, pastes, alcohol, charcuterie, and more than 35 recipes for building deep flavor.

Best for
Curious home fermenters, chefs, and preservation-minded cooks ready to work seriously with koji
Material / format
Hardcover · 352 pages · ISBN 9781603588683
Know before buying
Koji cultivation and fermentation depend on controlled temperature, humidity, sanitation, and sound ingredient handling; follow current food-safety guidance and validated processes
Price · USD · Hardcover$34.95
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Selection notes

A practical modern reference for unlocking koji's remarkable range.

Every product page combines practical reasoning, limitations, care, and the context needed to decide whether it belongs in your own kitchen, field kit, bookshelf, or home.

Knowledge before equipment

Read before you choose.

All field notes →

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