Koji Alchemy (2020)

Centred on the magical filamentous fungus Aspergillus oryzae, this pioneering work illuminates Japan's extraordinary contribution to culinary microbiology. The authors demonstrate how cultivating koji on steamed grains yields powerful amylase and protease enzymes that unlock intense umami and accelerate digestive ease. Blending East Asian heritage with contemporary craft techniques, it reveals how fungal inoculation transforms charcuterie, pastes, and marinades.