Adventure Time in the Koji Kingdom | Jeremy Umansky | TEDxCLE
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- Опубліковано 14 чер 2024
- Jeremy Umansky is driving culinary innovation in a new, delicious direction with his work with transformative mold, koji. He explains how & challenges the audience to think of implications for how to take this process to the next level in his 2015 TEDxCLE talk.
Jeremy Umansky is the Larder Master and Wild Food Forager for Team Sawyer’s growing list of lauded concepts, including Trentina and The Greenhouse Tavern. In this role, he does everything from making fresh cheeses and yogurts, to churning butter, to curing meat, to fermenting and bottling sauces. Umansky also forges throughout the Cuyahoga Valley, allowing Sawyer to serve seventy species of wild fungi and use over 180 wild plants that grow in the region at Trentina. He cooks at Trentina several nights a week, and oversees Team Sawyer’s entire pasta-making program.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at ted.com/tedx
Dan from America’s Test Kitchen sent me here!
Me too! Dan is just awesome!
Same, though I found this rather disappointing. The things they do with koji are really interesting, but the rest of the talk was difficult to get through. I actually stopped the video after 17 seconds ("how do we fit into this great cosmic scheme" - dude.) when I first tried watching it and only managed to tackle through it now, two weeks later.
@@Kuchenrolle Yeah, I was hoping for something a bit more informational or at the very least inspiring to beginners. I've gotten way more out of the Koji sub Reddit
If you're into spores, mycellium and mushrooms; check out Paul Stamets
@@Kuchenrolle So true, this guy is boring.
This was amazing. As a Cleveland native, I'm so proud of the culinary prowess of our city! Thank you, Jeremy...Chef Umansky!
Sad to say that his restaurants, The Greenhouse Tavern and Trentina are both shuttered. Anyone know where Jeremy landed?
Koji is really a amazing ingredient, to ferment food, we open a first fermentation restaurant in France which everything making with Koji. Amazing the fifth taste. ^^
The fifth taste, umami, does not have to come from animal products. Umami is the key to making a plant based diet savory and is found not only in miso, but also mushrooms, seaweed, nutritional yeast, kimchi, and tomato products. The speaker was using koji for animal products, but a better use for it would be for making plant based foods as compelling as animal products.
Awesome presentation. Your passion shows through!
Absolutely LOVE this! I'm addicted to KOJI and researching (and making) each type! I've also been doing a lot of cancer research for People&Animals alike... A mind like yours could take this to many other levels. Thanks for the inspiration.
Thanks!
This is good, but evidently his research is not thouroughly done and so his spirit if divulgation lacks modesty and proper appraisal for the works of others: since the end of the 1980’s, Aspergillus oryzae and its relatives in the Nigri (taxonomic) section have been deeply studied and exploited outside the japanese food industry: they are lucrative and sustainable producers of enzymes and organic acids. Novozymes and Genenecor (now taken up by the biotech division of DuPont) are majorly responsible. Cheetos
I came up with the same ideas, only to find out someone laid the path to walk before me, fortunately!
Later this year i'm gonna open up a craft beer pub, there is no pub in my country that experiments with fermented food, or at least at this level that is almost avant-garde.
Please, let us know more of the ideas you came up with in the last 2 years! We want to see more of this!
So how did it go?
yeah how did it go?
We love putting extra or discarded fermented foods in our compost. Perhaps corn fields are next.
How inspiring ! ❤ my journey has begun...
This is amazing next level of fungi world
I used rice koji to made Amazake and it is sweet from natural :)
Awesome subject matter! a little rambly haha but that just proves you enjoy what you're talking about. I'm definitely inspired, and I need to make it out to trentina! Also, the larder sounds really interesting!
Thanks!
Came from Dan!!
Do you leave the Koji on the food before you cook it?
Eye of round is one of the toughest and more tasteless meat from beef. Why did you chose this? Did the Koji make this more edible?
game changing. any recommendations on where to start? how are you incubating? did you have to write HACCP plans for all these products you guys served?
@shepardwind Thanks!
Came from Cynthia Graber and Tim Chin's 2016 article!
Hi Dan !!!
This is cool, but I'd be far more curious what you can do with vegetables, which are far more diverse in flavor than meat.
He actually does vegan charcuterie with the Koji now!
Dan is alsome, thank you
I would like to know how he makes the koji. Putting already made koji on food is the easy part. Making it is labor intensive.
He should talk to Paul Stamets
Came from Sandor Katz video on making Miso
I would love to try this method myself, but how can i be sure the ingredients havnt become contaminated with bad bacteria. Ive made kimchi, its a year old now, and even though ive followed al the kitchen hygiene rules, i am afraid to eat it, just incase it poisons me.
it's fine lol! I had some for 3 years that started out with raw oysters in it and it was amazing. The reason I had it for so long is that my uncle and I made it together and he passed not to long after, so I ate it just a little at a time :)
Don't be afraid of it if it smells good. Your nose knows when it's bad :)
🤣🤣🤣
Don't eat, take probiotic in a pill form, and enjoy useless of them
This is definitive next level shit.
codeine crazy, nah more like KOJI KRAZY
Aspergilligus???
sweet 'pony tail'
The first 11 mins is a lot of faff Jesus
Koji charcuterie..in the food desert.. what? Love Koji but spare me the nonsense.
Funny how someone can do such a seminar but can’t pronounce the name of the organism
this guy is a bit full of himself
He has well and truly earned his right to be confident.
"Umansky knew nothing about koji at the time, but he came to the task equipped with some rather unusual skills. A childhood physical disability left him walking in braces until age six. That, coupled with an early diagnosis of Tourette syndrome and learning disabilities, meant when he was home, he indulged his early curiosity by reading dozens of volumes of encyclopedias.
He’s also cooked throughout his life, following in the footsteps of his grandmother, who was a well-respected kosher caterer in Cleveland. By his bar mitzvah at age 13, he was already spending every weekend by her side in the catering kitchen. And he’s long been fascinated by the natural world. In his teens, he bought crickets at the pet store and roasted them to feed his wary family."
Carot does not come from Mediterranean! study more boy
Sorry mate but if I see mold growing on my food, I toss it out.
They use it to make soy sauce bro
Go Vegan.