Podcast appearances and mentions of rich shih

This week on Cooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse).The crew dives deep into KojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas.Other key topics:• Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it's all just a long play for funky seafood.• Meat-Shaped Stone Obsession – The Taipei National Museum's famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen.• Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making.• Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where's the industrial-sized polyethylene wrap?• Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table.• Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse's work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences) to a deeper understanding of the food system.Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes, the Taipei National Museum is worth skipping a meal for.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, Mike is joined by Eric Dawson of the Yellow Farmhouse and Rich Shih, author of "Koji Alchemy". They discuss their online event, Kojicon, and the rich history and global use of koji and fermentation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on our episode #373 of All in the Industry®, Shari Bayer has a special "On the Road" episode from Food on the Edge, a two-day Food Symposium, which took place from October 16-17, 2023 in Dublin, Ireland. Food on the Edge featured approximately 50 speakers who were chosen for their innovation, passion, and influence on today's food culture, and was founded by Symposium Director JP McMahon of Aniar in Galway, Ireland. Shari led a panel on her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with CHEFWISE chef contributors Andoni Luis Aduriz of Mugaritz, Donostia-San Sebastian, Spain; Elena Reygadas of Rosetta, Mexico City, Mexico; Tala Bashmi of Fusions by Tala, Manama, Bahrain; and JP McMahon. Shari also signed copies of her book, and took part in two days of excursions around the Dublin area as a part of the speaker program, which was extremely special. This show features several conversations that Shari had while in Dublin with following FOTE speakers: Alessandro Cozzolino, Executive Chef of La Lugia at Villa San Michel, a Belmont hotel, Florence, Italy; Endo Kazutoshi, Chef of Endo at the Rotunda in London, England; Rich Shih, Co-author of Koji Alchemy; Tom Jenkins, Managing Editor of finedininglovers.com and San Pellegrino Young Chef Academy; Arlene Stein, Founder/Executive Director of the Terroir Symposium in Canada; Andrea Petrini, Incontinent Writer/Food Curator/Oblique Strategist, Road Manager of THE GELINAZ!, and more; Jason Bangerter, Executive Chef of the Langdon Hall Country House Hotel and Spa in Canada, and JP McMahon. Thank you and congratulations to all! Shari loved meeting everyone and being a part of this fantastic symposium. And special thanks to JP, Abigail Colleran, Julieann Faherty, and the entire #FOTE2023 team! Today's show also features Shari's PR tip to tell a good story, speed round with JP, and Solo Dining experience at Fish Shop in Dublin, plus mentions of other restaurants and bars that Shari visited on her first trip to Ireland. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available at Phaidon.com, Amazon.com and wherever books are sold! **Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On this weeks episode of our podcast, Dr. Amy Sapola and Chef Jeremy Umansky talk all about fungi, bitter foods, and food extinction. Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine in the March 2019 Makers Issue. And recently Chefs Jeremy Umansky and Rich Shih published Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. You can find Jeremy's book and much more at https://larderdb.com/

New Cold Storage Method Solves Freezer Burn—And Saves Energy Have you ever pulled a long-anticipated pint of ice cream out of the freezer, only to find the strawberries crunchy and the normally creamy substance chalky and caked with ice? Freezer burn, a phenomenon caused by water in food crystallizing into ice inside the ice cream or fruit or meat during freezing, is a menace to taste buds, a driver of food waste, and even damages some of the nutritional benefits of food. And it's always a risk as long as food preservation relies on very cold temperatures. Even flash-freezing, which works much faster, can still create small ice crystals. But United States Department of Agriculture (USDA) food scientists, working with a team at the University of California-Berkeley, have a method that could help solve this problem. Normal food freezing, called isobaric, keeps food at whatever pressure the surrounding air is. But what if you change that? Isochoric freezing, the new method, adds pressure to the food while lowering temperature, so the food becomes cold enough to preserve without its moisture turning into ice. No ice means no freezer burn. And, potentially, a much lower energy footprint for the commercial food industry: up to billions fewer kilowatt-hours, according to recent research. Ira talks to USDA food technologist Cristina Bilbao-Sainz and mechanical engineer Matthew Powell-Palm about how pressure and temperature can be manipulated to make food last longer, and hopefully taste better. Plus, the challenges of turning a good idea into a widespread technology. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he's “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji explorer Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it's making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it.   The Bacteria Behind Your Favorite Blues, Bries, and More Cheese lovers, you can thank microbes for the flavorful funk of Camembert cheese and the perforated pattern of Swiss. According to microbiologist Rachel Dutton, one gram of cheese rind is home to 10 billion bacterial and fungal cells. Dutton describes our favorite cheese-microbe pairings and explains why the cheese rind is ripe for teaching us about the basic interactions of bacteria.   The World According To Sound: When Your Wine Bottle Sings A few years ago, Chris Hoff was making himself some plum wine. He had a nice big plum tree in the apartment he was renting in San Francisco, and it had been a plentiful year. During the process he came across a beautiful, simple sound that made him get out his recording gear. It came from his little metal funnel. Each time Hoff poured liquid through his funnel to fill a bottle, it made this pleasant rising arpeggio of bubbles. When the pitch reached its height, the bottle was filled, and Hoff moved on to the next one. He liked it so much that he grabbed his small handheld recorder and captured the sound. This simple, everyday sound is the result of a complex interaction of the liquid, bottle, air, and funnel. While water pours down through the funnel, air is being forced out of the bottle and up through the liquid, where it makes a bubble on the surface and then pops. As the level of liquid decreases in the funnel, the pitch of the popping bubbles rises. Read more at sciencefriday.com.    

This week we're looking at the fundamentals of rice wine, a staple of many east Asian cultures. Rice wine, like any wine, is filled with nuance and complexity both in flavor and manufacture. There's so much that defines a good rice wine and sake is a great example of many of these finer points  so it makes a great primer for our exploration into the broader category of rice wine. Over the next few weeks, we'll be looking at everything from makgeolli to sake from koji to qu  from awamori to baijiu and we'll even look at rice wine vinegar. So get ready because there's a lot to learn here. As always, feel free to reach out with any questions, comments, suggestions or whatever else on instagram @planetpantrypod or by email planetpantrypod@gmail.com and don't forget to check out patreon.com/planetpantrypod if you want to support the show and help me to build a community around the pantry staples of the world.  Here is a great sake recipe that uses store bought koji which you can find at many Asian grocery stores under the brand "cold mountain koji"  https://byo.com/article/making-sake/ Some sources (more upon request, character limit is limiting) Koji Alchemy by Rich Shih and Jeremy Umansky Art of Fermentation by Sandor Katz Noma Guide to Fermentation by Renee Redzeppi and David Zilber Stephen Lyman's talk at Koji Con 2021 The wonderful resources provided by the members of the koji discord server https://www.truesake.com/pages/sake-types https://sakeguide.net/articles/2020/10/21/what-is-junmai-sake-1 https://boutiquejapan.com/sake101/#:~:text=Junmai%20is%20the%20Japanese%20word,such%20as%20sugar%20or%20alcohol. https://www.takarasake.com/sake-brewing-process https://www.seriouseats.com/sake-yeast-temperature-yeast-strains https://www.midorinoshima.com/en/content/6-sake-production-process https://theculturetrip.com/asia/japan/articles/a-brief-history-of-japanese-sake/ http://awamori-news.co.jp/1980_2-26_awamori-kuchi-kami-sake_sake-made-from-rice-or-other-cereal-which-is-chewed-before-fermentation_arakaki-kana/ https://thejapanesebar.com/sake-rice/ https://www.hakushika.co.jp/en/enjoy/Ingredients.html https://en.sake-times.com/learn/seimaibuai-rice-polishing-rate https://www.tippsysake.com/pages/sake-guide-lesson-3-types-of-sake https://microbewiki.kenyon.edu/index.php/Aspergillus_oryzae https://www.thefermentary.com.au/products/tane-koji-to-grow-on-rice http://www.fao.org/3/x6897e/x6897e05.htm http://oa.upm.es/47964/1/INVE_MEM_2017_261872.pdf --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nicholas-ronyai/support

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts OurCookQuest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.Rich and I  have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.============Rich Shih & Jeremy Umansky  ============Rich’s InstagramJeremy’s InstagramRich’s TwitterThe OurCookQuest WebsiteThe Larder Restaurant Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

In this episode I delve into the world of koji fermentation with the authors of Koji Alchemy, a book about this mysterious microbe most commonly found in Japanese ingredients including soy, mirin, miso and sake. Jeremy Umansky and Rich Shih really know their stuff and talk about how to get started, to the process behind writing their book and some of the wackier things they've done with koji in their own kitchens. I have a copy of the book to give away so please head to my instagram or twitter for entry details: - www.twitter.com/atthesauce - www.instagram.com/atthesauce

Referenced in this episode:This Genius Pumpkin Bread Keeps Astonishingly Well for Days (Food52)Nicole Rucker's Kabocha Olive-Oil Chocolate Cake recipeGenius-Hunter Extra-Credit:Check out Nicole's very beautiful, dappled collection of fruit-celebratory recipesOh and maybe order a pie?View transcriptSpecial thanks to listeners Carey Neuman and Rich Shih!Have a genius trick for those seeds and guts? Tell me about it at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Podcast: Science Friday (LS 70 · TOP 0.05% what is this?)Episode: Ig Nobel Prizes, Koji Alchemy. Nov 27, 2020, Part 2Pub date: 2020-11-27Laugh Along At Home With The Ig Nobel Awards We know traditions are different this year. Maybe you're having a small family dinner instead of a huge gathering. Maybe you're just hopping on a video call instead of going over the river and through the woods. At Science Friday, our holiday tradition of broadcasting highlights from the annual Ig Nobel Awards ceremony is different this year too. Rather than being recorded live in front of a cheering crowd at Harvard's Sanders Theater, the ceremony was virtual this year. But one thing remains the same—awards went to a bunch of genuine scientists for research that first makes you laugh, then makes you think. This year marks the ceremony's 30th anniversary.  Marc Abrahams, editor of the science humor magazine Annals of Improbable Research and master of ceremonies for the awards, joins Ira to talk about Ig Nobel history, and to share highlights from this year's winners. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he's “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji hobbyist Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it's making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it. Plus, Urmansky and Shih share some of their favorite koji-inspired holiday dishes and leftover recipes—from turkey amino spreads to cranberry sauce amazake to soy sauce-infused whipped cream. Read more on Science Friday!The podcast and artwork embedded on this page are from Science Friday and WNYC Studios, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

Laugh Along At Home With The Ig Nobel Awards We know traditions are different this year. Maybe you’re having a small family dinner instead of a huge gathering. Maybe you’re just hopping on a video call instead of going over the river and through the woods. At Science Friday, our holiday tradition of broadcasting highlights from the annual Ig Nobel Awards ceremony is different this year too. Rather than being recorded live in front of a cheering crowd at Harvard’s Sanders Theater, the ceremony was virtual this year. But one thing remains the same—awards went to a bunch of genuine scientists for research that first makes you laugh, then makes you think. This year marks the ceremony’s 30th anniversary.  Marc Abrahams, editor of the science humor magazine Annals of Improbable Research and master of ceremonies for the awards, joins Ira to talk about Ig Nobel history, and to share highlights from this year’s winners. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji hobbyist Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it’s making our food tastier.  You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it. Plus, Urmansky and Shih share some of their favorite koji-inspired holiday dishes and leftover recipes—from turkey amino spreads to cranberry sauce amazake to soy sauce-infused whipped cream. Read more on Science Friday!

Japan Times food editor Claire Williamson joins Deep Dive to discuss her new found passion for Aspergillus oryzae, the mold better known in Japan as kōji. Jeremy Umansky and Rich Shih, authors of "Koji Alchemy: Rediscovering the Magic of Mold-based Fermentation," also give us the lowdown on what makes the mold so exciting for them. Hosted by Oscar Boyd Read more:  ‘Koji Alchemy’: Fermentation enthusiasts are making mold magic (https://www.japantimes.co.jp/culture/2020/07/11/books/koji-alchemy-fermentation/) (Claire Williamson, The Japan Times) Recipe: Kōji — Japan's vital hidden ingredient (https://www.japantimes.co.jp/life/2012/02/24/food/kji-japans-vital-hidden-ingredient/#.XfzkyOtCdGQ) (Makiko Itoh, The Japan Times) The fermentation power of kōji, Japanese food's secret ingredient (https://www.japantimes.co.jp/life/2019/12/07/food/fermentation-power-koji-japanese-foods-secret-ingredient/) (Momoko Nakamura, The Japan Times) Claire's favorite brand of shio kōji (https://www.uminosei.com/shouhin/choumiryou/shiokouji/) (Uminosei) Order some kōji spores (http://www.higuchi-m.co.jp/english/index.html) (Higuchi Moyashi) On this episode: Claire Williamson: Articles (https://www.japantimes.co.jp/author/claire-williamson/) | Instagram (https://www.instagram.com/accidentaltokyoite) Special Guests: Jeremy Umansky (https://www.instagram.com/tmgastronaut) , Rich Shih (https://twitter.com/ourcookquest) and Thomas Frebel (https://inua.jp/en/about/) Oscar Boyd: Twitter (https://twitter.com/omhboyd) | Articles (https://www.japantimes.co.jp/author/oscar-boyd/) | Instagram (https://www.instagram.com/oscar.boyd/) Koji Alchemy: Get your hands on a copy of Jeremy Umansky and Rich Shih's book "Koji Alchemy: Rediscovering the Magic of Mold-based Fermentation" now. Order online via Wordery (http://bit.ly/kojialchemy) or Amazon (https://amzn.to/2RGIC4x) . Announcements: This episode of Deep Dive may be supported by advertising based on your location. Advertising is sourced by Audioboom and is not affiliated with The Japan Times. Sign up to the Deep Dive mailing list (https://www.japantimes.co.jp/email-newsletters) and be notified every time a new episode comes out. Get in touch with us at deepdive@japantimes.co.jp. Support the show! Rate us, review us and share this episode with a friend if you've enjoyed it. Follow us on Twitter (https://twitter.com/japandeepdive?lang=en) , and give us feedback. Photo: A bowl of kōji-infused rice, Getty Images

In this week's REAL Podcast, episode 23 brought to you as always by REAL, purveyors of award-winning non-alcoholic sparkling wine alternatives, we're looking at a mind-blowing new book called Koji Alchemy – a gorgeous chunk of coffee-table loveliness, perfect for curling yourself up next to an autumn fireplace with, and devouring over a chilled glass of REAL Kombucha. We'll be chatting with the co-authors, Rich Shih – an explorer of miso and koji, as well as being an in-demand food preservation consultant, and Jeremy Umansky – owner and chef of Larder, a restaurant in Cleveland, Ohio that was nominated as the Best New Restaurant in America, 2019.What is koji? The subject under investigation in their book, and in this podcast, is koji – the microbe behind the delicious, umami flavours of soy sauce, miso and mirin. Like so many of these k-word foods and drinks – kombucha, kefir, kimchi, koji – there's so much more to be discovered when you start digging beneath the initial flavour. As the guys explain, koji has the potential to be more than a mouth-watering flavour enhancer. Its application in food preparation can speed up the curing of meats and the ageing of cheeses, and their investigations have shown that it may even help with cutting down on food waste at an industrial level. The term “superfood” takes on a bunch of new levels when it comes to koji.We wanted Rich and Jeremy on the podcast not only because they know so much about koji fermentation, but because they share so many of our own passions and interests, notably that fermentation can be an incredible, natural flavour enhancer, but also a meeting point for pondering minds. Rich and Jeremy also talk about it as a kind of cultural glue – something we all fundamentally share in our ancestral past, and Jeremy even makes a compelling argument for fermentation as essential to human survival. There's also a description of fermented drinks as being a cosmos in your glass. Prepare to have your mind blown – and then piece it back together and order their incredible book.We've got 3 copies of Koji Alchemy to give away, and that giveaway is open to our newsletter subscribers. For the chance experience more great stuff like this in the future, click here and make sure you sign up. Similarly, hit subscribe on whatever channel you're currently listening to this podcast on. We've got so many great conversations from the world of fermentation and flavour to share with you – we've barely scratched the surface.Before we get going, a brief apology for occasional sound quality issues in this episode. Connecting recordings from three very distant parts of the world brought with it amusing technical difficulties. In fact, I'll open the podcast with an example of what we were dealing with. Let's get stuck in.Want to explore fermentation further?During the podcast, the guys mentioned Sandor Katz, amongst other people. If you're not sure who Sandor is and you're interested in modern ideas about fermentation, spin back to episode 15 of this podcast to see what he had to say, and while you're there, take a listen to the other 22 episodes we've already made. Some amazing chats with some amazing people.

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all  social distancing or ask in the chatroom.  Cooking Issues is powered by Simplecast. 

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. 

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first book, Koji Alchemy, on May 6, 2020 with co-author Rich Shih of OurCookQuest. If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, _PizzaLlama, Jeremy Umansky, OurCookquest, StarChefs, LarderFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

Rich Shih and Sean Doherty join Harry to talk about their work on an upcoming Beard House dinner called "The Quest for Koji" In the last 5 years Koji has gone from a staple part of many traditional Eastern ferments (Soy Sauce, Miso, Rice Vinegar, Sake) to an ingredient that is pushing the boundaries of what we can get microbes to do for us. Feast Yr Ears is powered by Simplecast

An engineer by day, Rich Shih moonlights as Jean Dough, Koji Extraordinaire, by night. We’ll be talking about his hugely popular blog, Our Cook Quest, his crazy ferment projects — can you really umeboshi anything and everything?! — why he’s here in NYC this weekend, and the exciting projects he has brewing for the near future. Meant to be Eaten is powered by Simplecast.

It's a banner day here on Cooking Issues, with Dave and Nastassia joined in the studio by the famous Peter Kim, and koji experts Rich Shih and J.W. Rogers III. Plus, toast, daiquiris, Glengarry Glen Ross, alkaline noodles, and more!

This week on Fuhmentaboudit!, Mary, Chris and Rachel are joined by Rich Shih, a mechanical engineer by trade whose passion is kitchen experimentation. When a friend suggested he work with koji, he became interested in playing around with miso flavors. Rich also founded Our Cook Quest, which provides "informative and fun" cooking classes, in-depth analyses, and investigations of cooking techniques to improve and inform culinary adventurers. Some of Rich's unusual misos include peanut butter, ricotta, bacon, and cookie dough.