Rich Shih and Sean Doherty join Harry to talk about their work on an upcoming Beard House dinner called “The Quest for Koji” In the last 5 years Koji has gone from a staple part of many traditional Eastern ferments (Soy Sauce, Miso, Rice Vinegar, Sake) to an ingredient that is pushing the boundaries of what we can get microbes to do for us.

09.15.Shih.Rich - Harry Rosenblum

09.15.Baker.Doherty.Sean - Harry Rosenblum

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