About this episode

Christian Weij discusses the science of miso fermentation and the importance of traditional methods.

🎙️ EP188 — Dutch fermentation specialist Christian Weij on why Koji works on any ingredient, why salt selects rather than kills, why rushing your miso is leaving 391 flavors undeveloped. Oh, and why the best Koji incubator he ever built was a sauna. 🎧 In This Episode: 🔥 Fermentation came before fire. 🧂 Salt selects bacteria, it doesn't kill them 🔬 9 flavors vs 400: the miso data ⏳ No shortcuts: wooden barrels, full fermentation 🚗 Driving miso an hour to a Michelin kitchen mid-service 🌽 The exclusive corn miso 🍄 Koji works on any substrate 🛁 A sauna turned 150kg Koji incubator 🌍 African fermentation: 900 cultures, zero coverage 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🔥 Enjoy!

People in this episode

Hosts: Chef Phil, Eric

Guest: Christian Weij

Topics covered

• fermentation
• miso
• Koji
• cooking techniques
• flavor development

Keywords

• miso
• fermentation
• Koji
• salt
• flavors
• cooking
• corn miso

Mentioned in this episode

Organizations: Pot Luck Food Talks, Michelin

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