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#49 Koji Mold, Sake, and You

https://thericestuffpodcast.com/episode-player/1734/49-koji-mold-sake.mp3
Jeremy Umansky, Koji Alchemy

Lesley went on location for this episode to talk about koji, the official mold of Japan, with chef Jeremy Umansky (@TMGastronaut) who co-wrote “Koji Alchemy” and uses koji in his Jewish-style delicatessen in Ohio. She also went to Texas Sake Company (@txsakeco) in Austin to talk about their Lone Star State take on the popular Japanese drink. Lesley sat down with co-owner Tim Klatt, brewer Curt Christian, and resident sushi chef Michael Carranza before embarking on her sake flight.

Guests

Jeremy Umansky, Chef, Owner, and Author, Larder: A Curated Delicatessen & Bakery, Tim Klatt, Co-Owner, Texas Sake Company, Curt Christian, Head Brewer, Texas Sake Company, and Michael Carranza, Texas Sushiko

Tim Klatt, Texas Sake Company, Curt Christian, Texas Sake Company, Michael Carranza, Texas Sushiko

Posted On July 12, 2022

Posted By The Rice Stuff

Posted In Cooking

Tagged Austin brewing Cleveland fermentation Jewish deli koji miso mold sake

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