Koji

Koji

Top of Mind with Julie Rose - Radio Archive, Episode 1495 , Segment 4

Episode: Transition in Crisis, 6-Foot Rule, Volcano Guilt

Dec 21, 2020 9:00 pm
19:15 mins

Usually, if you find mold on something in your kitchen, it goes straight in the trash, but there is a mold called koji that actually makes food taste better. Jeremy Umansky says it's just not used a lot in western culture. Umansky is co-chef and co-owner of Larder Delicatessen and Bakery in Cleveland, OH. He is also the co-author of "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation.” Photo: Andrew Wang

Other Segments

Other Segments

Transition in Crisis

What It’s Like to Transition into the White House During a National Crisis

What It’s Like to Transition into the White House During a National Crisis

6-Foot Rule

Why The 6-Foot Distancing Rule is Too Simplistic

Why The 6-Foot Distancing Rule is Too Simplistic

COVID Dog Sniffer

Training Bomb Sniffing Dogs to Detect COVID-19 Infections

Training Bomb Sniffing Dogs to Detect COVID-19 Infections

Volcano Guilt

Who do We Blame for Loss of Life After a Volcanic Eruption?

Who do We Blame for Loss of Life After a Volcanic Eruption?

Room-Temperature Diamonds

The World’s Toughest Substance Can Now Be Made in a Lab at Room-Temperature

The World’s Toughest Substance Can Now Be Made in a Lab at Room-Temperature

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