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Chef Jeremy Umansky harnesses the power of an ancient mold to create new flavors
Manage episode 179961080 series 1447459
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Usually when the words “mold” and “food” are used together in a sentence, it doesn't have the tastiest result (well, except in cheese). However, Cleveland chef Jeremy Umansky has been using koji, a mold that has been cultivated in Japan for thousands of years, to add flavor to his foods and cure meats in nearly half the time. Koji is his silent partner in the kitchen.
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