Tag Archives: Noma

Indistinguishable From Magic: Koji Up Close

Although far less familiar in the West, koji has been the foundation of Japanese cuisine for centuries.  It’s rice (or another starch) inoculated with the fungus Aspergillus oryzae, and it’s the basic ingredient for soy sauce, sake, miso, rice vinegar and many other products.  Now koji has become the trendy plaything of chefs all over the world. Continue reading

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From Noma to Noma, The Long Way Around

Review of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World, by Jeff Gordinier. For anyone wondering if gonzo journalism died with Tom Wolfe, here is a book for you.  Imagine a Kool-aid acid trip … Continue reading

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