Kouzlo fermentace s plísní koji – Umansky Jeremy (2023)

Koji, also known as Aspergillus oryzae or rice mold, is not just any mold. Not only does it belong to the group of noble molds, but its aroma and flavor properties make it the uncrowned queen of this category. In Japan, koji has even been declared their national mold. This is understandable. Without koji, there would be no miso or sake. ***** Chefs Jeremy Umansky and Rich Shih in The Magic of Fermentation with Koji offer a comprehensive view of traditional uses of koji as well as an overview of modern recipes from around the world. They will teach you how to accelerate the aging of sausages, cheeses, and other fermented foods using this noble mold. Koji will elevate your fermentation experiments to a whole new level and open up a new dimension of fascinating flavors and aromas. ***** In The Magic of Fermentation with Koji, you will find: • A foreword by bestselling fermentation author Sandor Katz (The Art of Fermentation). • The latest techniques for cultivating koji and methods that will allow you to prepare countless different foods with its help. • Information on equipment and kitchen preparation for working with koji. • More than 35 recipes for sauces, pastes, fermented treats, and alcohol, including highlights like koji popcorn, roasted miso pumpkin, Korean makgeolli, and rye bread with...