Rich Shih
FERMENTATION
Rich Shih, co-author of Koji Alchemy, is one of the key culinary explorers of mold-based fermentation in the United States. As a food preservation consultant, he helps chefs, cooks and artisans build their larders and leverage fermentation to decrease waste. He welcomes makers of all experience levels to learn, share knowledge, and exchange ideas through educational workshops, social media, and Kojicon. In his spare time, Rich is collaborating with friends to find ways to help people realize their passions and become fulfilled on the journey of life.
Rich Shih is the co-author of Koji Alchemy, and one of the key culinary explorers of mold-based fermentation in the United States. As a food preservation consultant, he helps chefs, cooks and artisans build their larders and leverage fermentation to decrease waste. He welcomes makers of all experience levels to learn, share knowledge, and exchange ideas through educational workshops, social media, and Kojicon.
Working as a Culinary Educator since 2016, Rich is a passionate cook, and is constantly investigating techniques and processes to further develop a knowledge base for making delicious food. His book, Koji Alchemy, in which he teams up with chef Jeremy Umanksy to rediscover the magic of mold-based fermentation has been hailed as remarkable.
His goal is to eventually start a culinary collaboration center for cooks of all levels to learn, share knowledge and exchange ideas. In his spare time, Rich is collaborating with friends to find ways to help people realize their passions and become fulfilled on the journey of life.
Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.
Koji Alchemy includes:
- A foreword by best-selling author Sandor Katz (The Art of Fermentation)
- Cutting-edge techniques on koji growing and curing
- Information on equipment and setting up your kitchen
- More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more
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