by Jeremy Umansky | Aug 11, 2019 | Ingredients, Koji
These are commonly referred to as ‘fermented black beans’ in English and are most widely seen in dishes that contain ‘black bean sauce’. Douchi is a chinese style of bean prepared using koji, specifically Aspergillus egyptiacus but at Larder we use A. sojae. It is one...
by Jeremy Umansky | Nov 30, 2018 | Ingredients, Recipes
Cultured butter is one of those hearty foods that sooths the soul and warms ones bones as the frigid grasp of late fall and winter starts to take hold. You could go to the grocery store and pay $8 for a 4oz piece or you could just as easily make 1 pound at home. You...
by Jeremy Umansky | Jul 11, 2018 | Ingredients, Recipes
Originally published by Edible Cleveland There’s something powerful in your kitchen. Wars have been waged for it and peace has been brokered with it. Civilizations have been built on it and cities have been named after it. It is something we deeply crave and is...
by Jeremy Umansky | May 18, 2018 | Ingredients, Koji
History and Importance of koji Koji has a long and varied history. It’s believed that it was domesticated shortly after rice was, somewhere around, if new archeological evidence is confirmed, 7,000 BCE on the Korean Peninsula or in China. After domestication it...
