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Koji Alchemy Webinar with Rich Shih, Jeremy Umansky, Ann Yonetani, and Cheryl Paswater

This is a recording of the live panel discussion hosted by Greenlight Books in Brooklyn on Friday, May 8, 7:30 PM via Zoom. 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 Full event description: "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." Buy the book online at Greenlight Books: https://www.greenlightbookstore.com/e...