Chef Jeremy Umansky harnesses the power of an ancient mold to create new flavors | Food | Pittsburgh | Pittsburgh City Paper

Chef Jeremy Umansky harnesses the power of an ancient mold to create new flavors

Koji going to spore
Usually when the words “mold” and “food” are used together in a sentence, it doesn't have the tastiest result (well, except in cheese). However, Cleveland chef Jeremy Umansky has been using koji, a mold that has been cultivated in Japan for thousands of years, to add flavor to his foods and cure meats in nearly half the time. Koji is his silent partner in the kitchen.


click to enlarge Chef Jeremy Umansky foraging for mushrooms
Chef Jeremy Umansky foraging for mushrooms

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