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Koji: Il fungo che cucina per te. L'ingrediente vivo che trasforma tutto quello che tocca
Paperback
Series: Anatomia Di Una Conserva
Canning & PreservingJapanese Cooking
Publisher: Independently Published
Published: Jul 26 2026
Pages: 78
Weight: 0.27
Height: 0.16 Width: 6.14 Depth: 9.21
Language: Italian
In Giappone è considerato un tesoro nazionale. Nella tua cucina può diventare un piccolo miracolo quotidiano. Si chiama koji, ed è una muffa nobile che, letteralmente, cucina al posto tuo.
Il koji è il fungo dietro il miso, la salsa di soia e il sake. I suoi enzimi lavorano come minuscole forbici: trasformano l'amido in dolcezza e le proteine in umami. È il motivo per cui una carne diventa tenera, un riso diventa dolce, un piatto semplice diventa profondo. Senza fuoco, senza fatica.
Da qualche anno è l'ossessione degli chef più avanti del mondo. Questo libro te lo mette in mano, spiegato in modo semplice e goloso, dal primo assaggio fino a coltivarlo da solo.
IN QUESTO LIBRO TROVERAI:
- Cos'è il koji e perché trasforma tutto quello che tocca
- Come procurarlo e come coltivarlo in casa, passo passo, in sicurezza
- Le cinque preparazioni madri spiegate una a una: shio koji, amazake, miso, shoyu e il koji sulla carne
- Trentadue ricette, dalle più facili ai piatti da chef, con dosi precise
- I colori della muffa: come riconoscere il koji sano da una contaminazione
- Attrezzatura, percorso per principianti, abbinamenti e glossario
Una muffa nobile, e la tua cucina non sarà più la stessa. Aggiungi Koji al carrello e porta a casa l'ingrediente vivo che pochissimi conoscono.
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