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Found 1 result

  1. Native Son
    Chef Rick here, glad to be part of the forum obviously "new" here at lease, lol. We own and operate one of the oldest smokehouses in SoFla and an ingredient company that originated a USDA compliant dry aging process using koji. What's koji?, to much to go into detail here but it's a beneficial mold and process that is 3000 yrs old and the basis for soy sauce, miso, mirin, sake and various Asian vinegar's. Be glad to answer any questions. On Instagram as smokehouse_84 & _broken_mold. Cheers!!
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