Hella Good Mold: A Couple Gets Creative with Koji
Podcast |
Extra Spicy
Media Type |
audio
Podknife tags |
Bay Area
Food
Interview
Restaurants
Categories Via RSS |
Arts
Food
Society & Culture
Publication Date |
May 31, 2022
Episode Duration |
00:25:57
On this episode of the Extra Spicy podcast, host and restaurant critic Soleil Ho speaks to Shared Cultures founders Eleana Hsu and Kevin Gondo about their use of local, seasonal ingredients in products like miso and soy sauce. Koji is the star microbe popping up at restaurants all over the Bay Area, made by artisans who have taken up traditional fermentation methods with deep roots in Japan, Korea and China. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of the Extra Spicy podcast, host and restaurant critic Soleil Ho speaks to Shared Cultures founders Eleana Hsu and Kevin Gondo about their use of local, seasonal ingredients in products like miso and soy sauce. Koji is the star microbe popping up at restaurants all over the Bay Area, made by artisans who have taken up traditional fermentation methods with deep roots in Japan, Korea and China. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of the Extra Spicy podcast, host and restaurant critic Soleil Ho speaks to cultures.com/">Shared Cultures founders Eleana Hsu and Kevin Gondo about their use of local, seasonal ingredients in products like miso and soy sauce. cultures.com/koji">Koji is the star microbe popping up at restaurants all over the Bay Area, made by artisans who have taken up traditional fermentation methods with deep roots in Japan, Korea and China. | Unlimited Chronicle access: sfchronicle.com/pod

Learn more about your ad choices. Visit megaphone.fm/adchoices

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