Meet Koji, Your New Favorite Fungus
Gastropod - Un pódcast de Cynthia Graber and Nicola Twilley - Martes
It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on the one fungus that enables the fermentation of all these delicious foods: koji. Today, American chefs are discovering what Asian cooks have known for centuries, that …More →
