Episode 135
Episode 135: Koji: The Mother of Japanese Fermentation
Japan Eats! · Heritage Radio Network
October 23, 201856m 45s
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Show Notes
Koji is becoming a culinary keyword lately, and our guest Jeremy Umansky is one of the most knowledgeable and experienced professionals in the field with an innovating, refreshing mindset. We will discover what Koji is, how it is used traditionally, how you can use it in your own kitchen and much, much more!!!
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Topics
kojijapanese culturejapanese ingredientsjapanjapanese culinary academyjapan eats!sakefood radiojapanese foodspicesjeremy umanskyinterviewsakiko katayamasushiheritage radio networkizakayaramenfermentationwashokujapanese cuisinejapanesejapan eats