Rich Shih is an exhibit engineer at the Museum of Food and Drink and co-author of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Chelsea Green, 2020). He’s based in New York, New York.
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17:19
Koji: The Mold You Want In Your Kitchen
The fluffy white mold has transformed food for centuries—and it’s a perfect tool for culinary experimentation.
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How To Ferment Your Own Amazake
Two chefs create a recipe for fermenting the foundation of sake and rice-based alcohols—all with a dash of chemistry.
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16:49
Koji: The Mold You Want In Your Kitchen
The fluffy white mold has transformed food for centuries—and it’s a perfect tool for culinary experimentation.