Koji Alchemy panel discussion

Live via Zoom:
Friday, May 8, 7:30 PM
Rich Shih & Jeremy Umansky present Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
In conversation with Cheryl Paswater & Ann Yonetani
Moderated by Mark Phillips
Co-hosted by NYC Ferments

Koji Alchemy chefs Jeremy Umansky and Rich Shih are collectively considered to be the most practical, experienced, and generous educators on the culinary power of koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. In their new book, they deliver a comprehensive look at modern koji use around the world, and take the magic of koji to the next level, using it to rapidly age charcuterie, cheese, and other ferments. Joining Shih and Umansky in a virtual panel conversation about their new book are Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, and Ann Yonetani, founder of NYrture New York Natto. Writer, musician, and fermented food educator Mark Phillips moderates this conversation and Q&A for fermentation fans.

Click here to register for this event

Event date: 

Friday, May 8, 2020 - 7:30pm

Event address: 

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation Cover Image
$34.95
ISBN: 9781603588683
Availability: Available at our distributor; usually ships in 1-5 days
Published: Chelsea Green Publishing Company - May 6th, 2020

Event Location: