YES...KOJI!! A mold that just might change your life forever! If you don't want to wait 30+ days to dry age beef...or if you lack the necessary tools to do the dry aging stuff...Koji just might be your answer! In this interview, I spoke with Licensed Wild Mushroom Expert and fermentation specialist, Jeremy Umansky of Larder Deli located in Cleveland, Ohio. We talk about the origins of Koji, where you can find it, how to use it and what kind of risks and applications are associated with it. ENJOY!
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So interesting! Now I want to learn more.
I have dry aged my own Beef for about 30 days and really enjoy it. Now I want to learn how to do it in 2 days. Thanks Greg! -
The wife and I have made miso with koji, and I'm pretty sure we've made a few other things as well (tempeh?). Is there a "how to" anywhere for this technique?Comment
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Ed, Jeremy can be reached at [email protected]. Please let him know that I sent you his way if you use it. Thanks!!
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"Koji Mold"? [puts sunglasses on] "Never heard of her"....Comment
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Man, these shows are great! Thanks, Greg.
I have been hesitating on pulling the trigger on this for the past 3 months. Here is a link for Koji Rice.
Found a TEDxCLE YT vid of Jeremy Umansky explaining more of how he became interested in Koji.
Another thing I'm looking at is Bubba Vide.Last edited by JimLinebarger; October 5, 2018, 12:43 AM.Comment
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Sounds like special eqipment like some kind of precision oven is still required to hold at the right temperature.
Annova was working on a precision oven at one time but they must have dropped it because I don’t see it anymore.Last edited by Polarbear777; October 6, 2018, 08:44 AM.Comment
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Ok, Has anybody actually aged meat with Koji rice mold? The reason I ask is I have some steaks that are tough and cost more money than I want to throw out.Comment
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