Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root “meat sticks” alongside house-cured pancetta, pastrami and bresaola. His passion for — and obsession with — koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, “Koji Alchemy” (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that’s smoky, malty and absolutely unique.
August 28, 2020 at 07:11AM
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Larder's Smoked Carrots With Roasted Yeast Recipe - The New York Times
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