In Koji Alchemy, chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji (a filamentous fungus/mold, Aspergillus oryzae) to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. This book includes: cutting-edge techniques on koji growing and curing; information on equipment and setting up your kitchen; more than 35 recipes for sauces, pastes, ferments, and alcohol, such as popcorn koji, miso, Korean makgeolli, and amazake rye bread; and a foreword by best-selling author Sandor Katz (The Art of Fermentation, Basic Fermentation).