Good Food
Koji: A Miracle Ingredient
Cortney Burns is co-chef with Nick Balla at Bar Tartine in San Francisco. Burns talks about the process of making koji and why it is such a crucial ingredient for everything from meat marinades to ice cream on the restaurant's menu.
By Evan Kleiman • • 1 min readCortney Burns is co-chef with Nick Balla at Bar Tartine in San Francisco. Burns talks about the process of making koji and why it is such a crucial ingredient for everything from meat marinades to ice cream on the restaurant's menu.
The full episode
3 of 6
Inside Tsukiji Market; Ivan Ramen; Japanese Soul Food- 0:00An In-Depth Look at Tsukiji Market
- 15:43How to Make Dashi
- 24:19Koji: A Miracle IngredientYou’re reading this
- 33:20Ivan Ramen: An Unlikely Story of a New York Jew in Tokyo
- 42:31Japanese Soul Cooking
- 49:57Omakase Is the Rule at Sushi Zo
The full episode
3 of 6Inside Tsukiji Market; Ivan Ramen; Japanese Soul Food- 0:00An In-Depth Look at Tsukiji Market
- 15:43How to Make Dashi
- 24:19Koji: A Miracle IngredientYou’re reading this
- 33:20Ivan Ramen: An Unlikely Story of a New York Jew in Tokyo
- 42:31Japanese Soul Cooking
- 49:57Omakase Is the Rule at Sushi Zo