Oatmeal-Raisin Miso
Flavored ferments offer infinite possibilities
On Kojicon’s last day I joined chefs Jeremy Umanski and Ernest Foundas for some practical applications of koji in cooking. My portion focused on oatmeal, because I’ve spent some time digging into its potential on both the sweet and savory ends of the spectrum. One of the things I talked about is this delectable concoction, which works equally well in sw…
