In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, <a href="https://www.goodreads.com/book/show/53041190-koji-alchemy">Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation.</a> Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all  social distancing or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.  Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

The Professor and Mary Ann

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.