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

click to enlarge Koji going to spore

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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