¡°°¨Âá¾±,¡± says Jeremy Umansky, ¡°is the most romantic, sensual thing you can bring into your kitchen.¡±
Umansky, co-chef/owner of in Cleveland, Ohio, wears his passion for k¨ji ¡ª Japan¡¯s semiofficial ¡°national mold,¡± Aspergillus oryzae ¡ª on his sleeve. As does Rich Shih, who¡¯s a mechanical engineer by day, k¨ji ¡°culinary explorer¡± and food preservation consultant by night. The two had been exploring k¨ji independently throughout the 2010s, sharing their work on social media before connecting and developing a working relationship that¡¯s culminated in ¡°,¡± out since May 6 from Chelsea Green Publishing.
Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation, by Jeremy Umansky and Rich Shih352 pagesCHEALSEA GREEN PUBLISHING
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