I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own.

Author NEMO shares how to use KOJI preparation to add depth of flavor to vegan meat recipes in the book “Koji in the Kitchen.”

The Synopsis

Koji in the Kitchen takes the tools built in Volume 10 and brings them to the stove. Shio koji, amazake, koji water and koji paste stop being laboratory preparations and become what they really are: four different ways of giving flavour, tenderness and depth to a plant-based base.

The book first explains which one to use and when, how to organise production and how to recognise a successful result. Then it gets to work with the non-meat bases, four in all: red, white, non-chicken and strips, each with its koji marinades, timings, aroma combinations and the signals that tell you the marinade has done its job.

Seven non-meat recipes show the result: roast, tagliata, stew, cutlet, meatballs and burgers, escalopes with lemon, skewers.

The second half does the same work for the sea. Three non-fish bases, white, pink and non-shellfish, with a chapter devoted to the synergy between koji and marine aromas, which is precisely where plant-based cooking usually fails. Seven recipes close the circle: non-swordfish alla livornese, pasta with non-salmon, non-cod fillet, no-fish and chips, sushi, sea skewers, sea patties.

Eight tables gather everything worth having to hand: marinating times, storage before and after cooking, temperatures and methods, visual and olfactory signals, quantities by number of servings, pairings between type of koji and cooking method.

The final chapter is the one you turn to when something is off: shio koji that will not turn creamy, amazake that will not sweeten, cloudy koji water, paste that is too thick. Every fault has a cause and a way out.

THE REVIEW

This cookbook was insightful and engaging. The authors’ continued focus on Koji and how it can be utilized for vegan cuisine moved on from the pure scientific exploration in history that was found in volume 10 of the series, and instead put this unique process and ingredient to use, informing powerful bases and using those bases to form delicious ingredients in foods that people can prepare themselves. The author also highlights issues that can arise if the process isn’t done precisely, and the book helps readers troubleshoot the process so they can use this ingredient themselves.

The book also brings readers back to developing delicious recipes. Using this process, Koji makes many amazing recipes, including one of this reader’s personal favorites: meatballs and burgers, and the unique process of developing a red-meat base makes this recipe even more intriguing.

THE VERDICT

Engaging, insightful, and unique, Author Nemo’s “Koji in the Kitchen” is a must-read non-fiction vegan Italian cuisine cookbook. Getting to explore the ingredients and practices involving Koji and allowing readers to be able to put this into practice for more delicious recipes expands upon people’s understanding of natural and delicious vegan cooking in a unique way that many do not fully understand themselves, and the Author perfectly crafts this cookbook to speak to general audiences everywhere. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.