Kashrut and Koji with Jeremy Umansky

Jeremy Umansky is the owner behind Larder Delicatessen &
Bakery in Cleveland, which was nominated by the James Beard
Foundation as the Best New Restaurant in America in 2019. Jeremy
himself was nominated Best Chef Great Lakes in 2020.


But he’s also known for his work with koji, an East Asia mold
used to ferment veggies and meats. In 2020, he co-authored the
book Koji Alchemy: Rediscovering the Magic of Mold-Based
Fermentation, itself nominated as a finalist for the 2022 James
Beard Media Awards.


Jeremy and I chat about his interpretation of kashrut and why he
believes it needs a 21st Century update before turning our
attention to koji, how he uses it as his deli, and what Jewish
food means to him.


Larder's Latke Sundae


Makes approximately 10 3” diameter latkes


Ingredients




2 large Carola potatoes




1 pint schmaltz or vegetable oil Salt to taste




Instructions


Preheat your oven to 350°F.


Place potatoes on a parchment-lined baking sheet and bake for 30
minutes.


Remove the potatoes from the oven and allow them to cool just
enough to handle, about 15 minutes.


While the potatoes are still warm, but cool to the touch, grate
them on a box grater or by using a food processor.


Season the shredded potatoes with salt to taste.


Heat the schmaltz over medium heat to 350°F. Use a thermometer to
ensure accuracy.


Form the shredded potatoes in muffin tins to make bowls for
sundaes.


Remove from tin and fry the latkes in the schmaltz until they are
golden
brown on both sides. If the latkes are not completely submerged
in the
schmaltz you will have to flip them.


Serve with your sundae of choice in the latke bowl.