Monday, November 9: Using Mold in the Kitchen – Koji Culture for Flavor and Community

If you’re starting to turn your attention from outdoor mushroom hunting to things you can do with fungi indoors, here’s a great online learning opportunity!

On November 9 at 7:30 PM (EST), Jeremy Umansky of the Ohio Mushroom Society will tell us about koji, a fascinating filamentous fungus (Aspergillus oryzae), that adds umami to just about any food. Best of all, Jeremy will show us how to make it at home. Wait until you see how beautiful it is!

Jeremy is co-author, with Rich Shih, of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Chelsea Green,2020). He is also a James Beard Award-nominated chef and chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio.

This event is for NAMA (North American Mycological Association) members only, so if you haven’t joined yet, now’s a good opportunity to do so. As an OMS member, you can get a $5 discount on your membership.

EVENT PAGE

JOIN NAMA

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