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 | Koji, Recipes
It’s late fall and that means that my friends who hunt are out harvesting wild game. This is one of my favorite times of the year to eat due to the fall hunt. Pheasant, rabbit, squirrel, and of course, venison. I always break down a few deer every year and carefully...
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...
