Koji: From how it is made to how it is used Japanese fermentation culture evolving around the world
Product Description
Discover an innovative and creative approach to using "koji" with insights from a cutting-edge U.S. culinary researcher and chef duo. Koji is a versatile ingredient that can be applied to a wide variety of dishes, helping to reduce fermentation and cooking time, minimize waste, and enhance flavors. This comprehensive guide offers a deep dive into the world of koji, providing valuable knowledge and practical applications for both novice and experienced cooks.
Table of Contents
Chapter 1: What is Koji?
Chapter 2: Creating a Common Language for Koji
Chapter 3: A Roadmap for Flavor Creation
Chapter 4: How to Grow Koji
Chapter 5: Expanding the Range of Koji Making
Chapter 6: STE: Using Koji Quickly
Chapter 7: Amino Paste
Chapter 8: Amino Sauce
Chapter 9: Alcohol and Vinegar
Chapter 10: Aged Meats and Charcuterie
Chapter 11: Dairy Products and Eggs
Chapter 12: Vegetables
Chapter 13: Applications for Pastries and Breads
Comments from the Publisher
This guide includes a variety of unique recipes such as Long-grain Rice Koji, Popcorn Koji, Cacao Nib Koji, Roasted Squash Miso, Whey Powder and Amino Paste, Sunflower Seed Soybean Paste, Burnt Bread Amino Sauce, Koji Aged Meat, Koji Charcuterie, Koji Coppa, Black Koji Cheese, Fish Koji Bottarga, Fish Roe Amino Paste, Beetroot Koji Kvass, and Koji Chanpurado. With over 35 fermentation recipes, this book also provides extensive information on fermentation, including knowledge, tools, equipment, and food safety.
