43 min listen
Koji Alchemy
FromJapan Eats!
ratings:
Length:
57 minutes
Released:
May 5, 2020
Format:
Podcast episode
Description
My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji - the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”. Koji is the national mold of Japan. It is used to make almost all fermented products in Japanese cuisine, such as miso, soy sauce and sake. Koji is also becoming a culinary keyword lately, and top chefs in the world such as Rene Redzepi and Ferran Adria have been actively utilizing it in innovative ways. Jeremy joined us on Episode 135 and discussed his mind-blowing and effective ways to use koji. In this episode, we will discuss what is in their fascinating new book - what koji is, why it is so special and powerful in producing great flavors, what you can make with it in both traditional and modern ways and much, much more!!! Japan Eats is powered by Simplecast.
Released:
May 5, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 8: Shochu is your new Whisky!: This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center. Theres a tremendous amount of Japanese ingredients that Ive used both with western spirits and Japanese [spirits] as well. [33:10] For bartenders, its great because its a whole new set of flavors to work with and play around with. [33:33] --Brian Matthys on Japan Eats by Japan Eats!