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Books · Fermentation · Koji · Object 056
Koji Alchemy
Jeremy Umansky & Rich Shih · Updated August 2026
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
Expected price$32.57
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Selection notes
A practical modern reference for unlocking koji's remarkable range.
Every object page combines practical reasoning, limitations, care, and the context needed to decide whether it belongs in your own kitchen, field kit, bookshelf, or home.