• Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky, Rich Shih - The Josephine Porter Institute
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The Josephine Porter Institute

Alchemy Koji: Ath-lorg Draoidheachd Coipeadh Stèidhichte air Molltair le Jeremy Umansky, Rich Shih

Alchemy Koji: Ath-lorg Draoidheachd Coipeadh Stèidhichte air Molltair le Jeremy Umansky, Rich Shih

$38.45 USD
$38.45 USD
Reic Iad uile air an reic

A’ chiad leabhar a tha coisrigte do phròiseasan, bun-bheachdan, agus reasabaidhean airson biadh a choipeadh agus a chultarachadh le koji, am meanbh-fhàs-bheairt air cùl blasan umami blasta sabhs soy, miso, mirin, agus uimhir de na grìtheidean a tha na bunait do bhiadh Iapanach.

Alceimidh Koji Tha na còcairean Jeremy Umansky agus Rich Shih – air am meas gu còmhla mar an luchd-foghlaim as practaigeach, as eòlaiche agus as fialaidh air cumhachd còcaireachd an tàthchuid shònraichte seo – a’ toirt sùil mhionaideach air cleachdadh koji an latha an-diugh air feadh an t-saoghail. Le bhith ga chleachdadh gus charcuterie, càise, agus coipeadh eile a dhèanamh sean gu luath, bidh iad a’ toirt draoidheachd koji chun ath ìre, ag ath-ar-a-mach cruthachadh bhiadhan coipeadh agus pròifilean blas airson còcairean proifeasanta agus dachaigh.

Alceimidh Koji a’ gabhail a-steach:

  • Ro-ràdh leis an ùghdar as fheàrr a reic Sandor Katz ( Ealain a’ Choipeadh )
  • Dòighean ùr-nodha air fàs agus tiormachadh koji
  • Fiosrachadh mu uidheam agus a’ stèidheachadh do chidsin
  • Barrachd air 35 reasabaidh airson sàsaichean, pasgain, coipeadh, agus deoch làidir, nam measg rudan sònraichte mar Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, agus barrachd

" Alceimidh Koji " tha e cumhachdach agus a’ dèanamh mòran gus an doras fhosgladh gu barrachd cruthachalachd agus ùr-ghnàthachaidh. . . . Chan urrainn dhomh feitheamh gus an ath tonn de dheuchainnean koji a bhrosnaicheas e fhaicinn agus blasad fhaighinn.” ―Sandor Katz

Seall làn fhiosrachadh

Ceistean Bitheanta

What is Koji Alchemy about?

Koji Alchemy is a comprehensive guide on fermenting and culturing foods with koji, featuring over 35 recipes and modern techniques.
Who are the authors of Koji Alchemy?

Koji Alchemy is written by Jeremy Umansky and Rich Shih, experts in the culinary application of koji fermentation.
What kind of recipes are included in Koji Alchemy?

The book includes recipes for sauces, pastes, ferments, and alcohol, such as Popcorn Koji and Roasted Entire Squash Miso.
Who might benefit from reading Koji Alchemy?

Both professional and home cooks looking to explore and innovate with fermentation techniques will find this book invaluable.