Rich Shih
Fermentation Expert, Author
A food preservation consultant, Rich is one of the leading culinary explorers of koji and miso in the United States. Rich is a consulting chef, author, and culinary educator who is passionate about fermentation.
Massachusetts
United States
- Fermentation
- Koji
- Miso
- Pickles
- Preserves
- Teaching
- Writing
- Fermented Foods
Featured Works
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Misozuke Limes
This riff on preserved lemons uses the Japanese method of pickling food by burying it in miso. The salt and umami impart a deeply sweet-sour-savory flavor to the citrus, making it a potent addition to a variety of dishes.
FERMENT: A Mindfulness Practice You May Never Have Tried
Here’s a mindfulness practice you may never have tried: Take a dish that you love, apply fermentation to it, and marvel as nature transforms it into something new. You never know when enlightenment might strike.
Sugar Kelp Pickles
This recipe by fermentation expert Rich Shih uses fresh sugar kelp to make delicious, satisfying overnight pickles.
GROW: Kelp Is on the Way
Seaweed farming holds huge promise for a sustainable future of food, and sugar kelp — possibly the most delicious of all — also inspires innovation, collaboration, and community.
Experience
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Exhibit Engineer
Museum of Food and Drink (MOFAD) Feb 2020 - Present (3 years) -
Cooking Blog Author
OurCookQuest Feb 2010 - Present (13 years)