Good Food
Koji: A Miracle Ingredient
Cortney Burns is co-chef with Nick Balla at Bar Tartine in San Francisco. They have a brand new cookbook out called Bar Tartine : Techniques and Recipes. 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 menu at Bar Tartine.
By Evan Kleiman • • 1 min readCortney Burns is co-chef with Nick Balla at Bar Tartine in San Francisco. They have a brand new cookbook out called Bar Tartine: Techniques and Recipes. 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 menu at Bar Tartine.
Music: "Yesterday's Gone" by Kele
The full episode
3 of 6
Inside Tsukiji Market, Ivan Ramen, Japanese Soul Food- 0:00An In Depth Look at Tsukiji Market
- 15:49How to Make Dashi
- 24:25Koji: A Miracle IngredientYou’re reading this
- 33:25Ivan Ramen: An Unlikely Story of a New York Jew in Tokyo
- 42:27Japanese Soul Cooking
- 50:20Jonathan Gold Reviews Saint Martha
The full episode
3 of 6Inside Tsukiji Market, Ivan Ramen, Japanese Soul Food- 0:00An In Depth Look at Tsukiji Market
- 15:49How to Make Dashi
- 24:25Koji: A Miracle IngredientYou’re reading this
- 33:25Ivan Ramen: An Unlikely Story of a New York Jew in Tokyo
- 42:27Japanese Soul Cooking
- 50:20Jonathan Gold Reviews Saint Martha