BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//DIE GEMEINSCHAFT e. V. (ENGLISH) - ECPv5.2.1.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:DIE GEMEINSCHAFT e. V. (ENGLISH)
X-ORIGINAL-URL:https://die-gemeinschaft.net/en
X-WR-CALDESC:Events for DIE GEMEINSCHAFT e. V. (ENGLISH)
BEGIN:VTIMEZONE
TZID:Europe/Helsinki
BEGIN:DAYLIGHT
TZOFFSETFROM:+0200
TZOFFSETTO:+0300
TZNAME:EEST
DTSTART:20200329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0300
TZOFFSETTO:+0200
TZNAME:EET
DTSTART:20201025T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/Helsinki:20201213T180000
DTEND;TZID=Europe/Helsinki:20201213T190000
DTSTAMP:20260517T061516
CREATED:20201207T141255Z
LAST-MODIFIED:20201211T194306Z
UID:2505-1607882400-1607886000@die-gemeinschaft.net
SUMMARY:Koji and Collaboration\, with Rich Shih [EN]
DESCRIPTION:“Before I started growing Koji\, I would never have believed it possible to fall in love with a mold”\, writes fermentation institution Sandor Ellix Katz. Indeed\, in the past few years\, this flavor-catalysing mold has found its way to into Western kitchens and triggered endless enthusiasm from which\, it seems\, there is no turning back. This summer\, the book “Koji Alchemy” by Rich Shih and Jeremy Umansky struck exactly the right cord. For the last talk of this year’s Symposium\, we’ll be hearing more about it from one of the authors\, Rich Shih\, on Sunday 13 December\, 6pm CET! ⠀\n⠀\nWhat is Koji and why is it so interesting? Koji is a term that comes from Japan\, where it refers to a mold that grows on grains in warm and humid environments. It produces enzymes that are able to break down starch\, proteins and fats into their individual components: simple sugars\, amino acids and fatty acids. Among other things\, this releases glutamic acid\, which is precisely what produces the full-bodied “umami” taste. ⠀\n⠀\nThrough this mechanism\, Koji extracts deep flavors from the ingredients it’s combined with. Not only from soybeans\, which thus become miso and soy sauce\, but also and especially from ingredients native to our part of the world. Koji also speeds up transformation processes\, making ham mature faster\, and meaning stocks don’t have to simmer ad infinitum. “A Swiss Army knife”\, or “The Magic Mold” (Noma Fermentation Lab)!⠀\n⠀\nYay! Come join us in this opportunity to ask all your most pressing Koji questions to one of the most important experts in the field!  \n  \nSPEAKER\nRich Shih  ©Catherine Dzilenski \n  \n\n\nRich Shih\, co-author of Koji Alchemy\, is one of the leading culinary explorers of koji and miso in the United States. He is an in-demand food preservation consultant\, helping chefs to build their larders and leverage fermentation to decrease waste\, and offering ideas with which to experiment. Shih holds both public and private workshops to share koji knowledge. In addition to working with fermentation\, he is the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. His blog\, OurCookQuest\, provides a welcome environment for cooks of all experience levels to learn\, share knowledge\, and exchange ideas.\n\n\n  \n\n\n\n 
URL:https://die-gemeinschaft.net/en/event/rich-shih/
LOCATION:Das Symposium 2020\, digital
END:VEVENT
END:VCALENDAR