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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13 !! Notes
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| [[File:Koji alchemy.jpg|left|75px]] Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation || Jeremy Umansky and Rich Shih || May 6, 2020 || Chelsea Green Publishing || 160358868X || 978-1603588683 || The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine.
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| [[File:Viking Age Brew.jpg|left|75px]] Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale || Mika Laitinen || June 4th, 2019 || Chicago Review Press || 1641600470 || 978-1641600477 || An accurate look at the historical style of Finnish Sahti.