Best Of Cleveland: Koji Class
Learn how this fungus can cure meat at Larder Delicatessen and Bakery's koji classes.
by Abby Burton | Oct. 8, 2018 | 1:00 PM
Cameron Peters
Jeremy Umansky wants to school you in mold. No, not the type that grows on your bread or in your basement, but the kind he uses to cure meats and make miso at Hingetown’s Larder Delicatessen and Bakery. The two-hour koji class ($45) is taught once or twice a month by Umansky and teaches you how to grow and use the fungus. “The first hour is mostly dialogue and tasting things that were made with koji,” he says. You’ll sip on rice wine, taste soy sauce and, if you’re lucky, get a bit of the shop’s pastrami that was cured with koji giving it a sweeter, deeper flavor. You’ll also get hands-on with the spores and create your own bean or rye bread miso — but you’ll have to take it home and wait for the koji to work its magic before digging in. “Most people aren’t aware of how much we actually use mold in the food industry,” says Umansky. “I’m just here to pass that information along and feed them some tasty food while we’re at it.” 1455 W. 29th St., Cleveland, 216-912-8203, larderdb.com
Click here to read the full list of 2018 Best of Cleveland Editor Picks.
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