Kōji — the magical mold of Japan
What makes kōji, Japan's national mold, so special? How's it being used outside of Japan? And is it better than sourdough?
- ‘Koji Alchemy’: Fermentation enthusiasts are making mold magic (Claire Williamson, The Japan Times)
- Recipe: Kōji — Japan's vital hidden ingredient (Makiko Itoh, The Japan Times)
- The fermentation power of kōji, Japanese food's secret ingredient (Momoko Nakamura, The Japan Times)
- Claire's favorite brand of shio kōji (Uminosei)
Order some kōji spores (Higuchi Moyashi)
Claire Williamson: Articles | Instagram
Special Guests: Jeremy Umansky, Rich Shih and Thomas Frebel
Oscar Boyd: Twitter | Articles | Instagram
Get your hands on a copy of Jeremy Umansky and Rich Shih's book "Koji Alchemy: Rediscovering the Magic of Mold-based Fermentation" now. Order online via Wordery or Amazon.
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Photo: A bowl of kōji-infused rice, Getty Images