Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use worldwide. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.

Book purchase - Koji Alchemy

Koji Alchemy includes:

Cutting-edge techniques for koji growing and curing

• Information on equipment and setting up your kitchen
• More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more

About the Authors

Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine in the March 2019 Makers Issue.

Rich Shih is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant. He is also the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. Find out more on his blog at OurCookQuest.com.

What is Larder all about:

Larder 1455 West 29^th St. Cleveland Ohio

A celebration of the foods that make our community great.

It is a Jewish Eastern European delicatessen and bakery in the Ohio City Firehouse in Cleveland’s Hingetown neighborhood. They serve a wide variety of foods made from local ingredients. From knish to pastrami to chocolate babka, your cravings are covered. They also offer various seasonally made foods, goods, and literature from local Cleveland and Ohio producers.

The City Club of Cleveland hosted an exciting forum featuring Jeremy Umansky, co-author of Koji Alchemy, a groundbreaking book that explores the culinary and cultural potential of koji mold. Umansky, a chef and fermentation expert based in Cleveland, is known for his innovative use of koji in modern cuisine. At this forum, he dove into the transformative effects of koji on flavor, texture, and sustainability in cooking. Koji, a traditional Japanese mold used to ferment foods like miso and soy sauce, has gained interest worldwide thanks to pioneers like Umansky who are applying it in creative ways beyond traditional Japanese cuisine.

The forum gave attendees a rare look into the science and artistry behind Koji Alchemy, as Umansky discussed how koji can enhance umami and accelerate aging processes in foods ranging from vegetables to meats. Beyond its culinary applications, Umansky highlighted koji's potential to reduce food waste and foster sustainable food practices—a topic that resonates deeply in a time of growing awareness about food systems and environmental impacts.

Held at the City Club's outdoor location, is a historic institution known for fostering open and thoughtful dialogue, the event offered a lively conversation where participants could ask questions and gain insights into both the technical aspects and the broader implications of koji fermentation. This event underscored the City Club’s commitment to bringing diverse voices and cutting-edge ideas to Cleveland's community, bridging the gap between food science and culinary innovation.

The City Club of Cleveland

Larder's Mission

To create creative, unique, approachable, and comforting foods from the highest quality locally sourced and foraged ingredients. We aim to be a community cornerstone where all are welcome to come share in the joys of life over delicious food. We work hard to support local farmers, producers, artisans, fishermen and women, craftspeople, and charities by keeping our money in our community where it belongs.

 Their mission is genuinely inspiring! It captures a rare blend of creativity, community, and quality that makes for a powerful and memorable dining experience. The focus on "creative, unique, approachable, and comforting" foods hints at a menu that’s both exciting and inclusive. People are drawn to places where they feel they’ll encounter something new, and offering that while staying approachable is a fine balance that your mission nails. The emphasis on local ingredients not only elevates the quality of the food but also ties each dish to the region's seasonal flavors and agricultural traditions. Foraging adds a sense of discovery and authenticity, which enriches the menu and the customer experience. It’s about more than just food; it's about being part of the community fabric, which builds loyalty and connection.It's not just about delicious food but about a sustainable, interconnected, and thriving local ecosystem. 

Just as they forage for ingredients to create something unique, I love capturing moments and details to tell a story through my lens. Photography and foraging both require a keen eye, patience, and respect for nature. Both pursuits focus on finding beauty in the everyday and celebrating what's around us—whether through the flavors on a plate or the images in a frame. It’s all about finding art in what is real and sharing it with others.

Larder is located in the Historic Ohio City Firehouse

The Ohio City Firehouse is a gorgeous historic building that dates to 1854 and served as an active fire station for nearly 125 years. Currently owned by Graham Vesey & Marika Shioiri-Clark, this building is the perfect home for Larder’s identity as a “Delicatessen of Yesteryear,” allowing it to embrace what we feel is the true essence of a delicatessen: A gathering place for friends and neighbors to meet and share in the joys of life over great food.

From 100-year-old cabinetry, repurposed lighting, and the incorporation of mycomaterials created by Larder architect Christopher Maurer of Redhouse Studio Architecture, Larder is truly a step back into a communal culture that is nostalgically comforting. 

Northeast Ohio offers a fantastic array of wild mushrooms, each bringing something unique to the forest floor. In the early spring, morels make an appearance, thriving in moist areas near dead or decaying trees, especially around ash, elm, and apple. These mushrooms, with their distinctive honeycomb caps, are prized for their earthy, nutty flavor and are a favorite among chefs and foragers alike.

Later in the year, late summer to early fall is prime time for chicken of the woods, which grows on dead or dying hardwoods like oaks and maples. Its bright yellow and orange colors and shelf-like form make it easy to spot. Known for its meaty texture and flavor reminiscent of chicken, it’s a popular choice in plant-based recipes. Chanterelles, another late summer to fall favorite, are often found in forests with oak and beech trees. Their funnel-shaped, golden caps and sweet, fruity aroma, similar to apricots, make them a delight both in the woods and on the plate.

Spring and fall also bring oyster mushrooms, which grow in clusters on decaying wood, particularly on beech and aspen. With their fan-shaped caps in creamy shades, these mushrooms have a soft, velvety texture and a mild, anise-like flavor. In the same season, you might also come across lobster mushrooms, which are actually a bright red-orange fungus that transforms other mushrooms into a seafood-flavored delicacy with a firm, slightly crisp texture.

In the fall, you’ll often spot hen of the woods (or maitake), known for growing in large, ruffled clusters at the base of old oak trees. Their earthy, rich flavor and meaty texture make them a favorite in soups and stir-fries. Around the same time, puffballs appear in meadows and forest floors. Young puffballs have a mild flavor, but as they mature, they release a cloud of spores when touched—a fun and memorable encounter for foragers.

If you’re exploring the woods in search of these fungi, be cautious. Some wild mushrooms have toxic lookalikes, so it’s important to consult a reliable identification guide or local expert. Sustainable foraging is key; taking only what you need helps preserve the ecosystem. And remember, wild mushrooms should always be cooked before eating to ensure they’re safe.

Northeast Ohio’s forests are a treasure trove for mushroom lovers, offering both a visual feast and culinary delights, making each foray into the woods a bit like a scavenger hunt filled with hidden gems.

Another one of our Mushroom Blog posts

Capturing the unique beauty of wild mushrooms in Northeast Ohio has become a passion project, blending the thrill of mushroom foraging photography with macro shots and close-up photography that reveal intricate textures and colors of locally foraged fungi. Each season offers new discoveries, from spring morels to the fall hen of the woods, perfect for any nature lover or foraging enthusiast. These photos capture Ohio's forests and meadows, presenting vibrant mushroom landscapes that showcase the region’s diverse wild mushrooms, including chanterelles, oyster mushrooms, chicken of the woods, and puffballs. With a curated collection of Ohio forest mushroom photography, the hidden world of fungi comes to life in stunning detail. This Northeast Ohio mushroom photography captures the essence of Ohio nature and celebrates the beauty of wild mushroom varieties in Ohio's lush landscapes, making each image a visual journey through the region’s forests.

Have you read Jeremy's book?

Have you been to Larder?

Have you been to a City Club of Cleveland forum?

Do you love photographing mushrooms?

We would love to hear from you, feel free to leave us a comment! 

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