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What makes kōji, Japan’s national mold, so special? How’s it being used outside of Japan? And is it better than sourdough?

Japan Times food editor Claire Williamson joins Deep Dive to discuss her newfound passion for Aspergillus oryzae, the mold better known in Japan as kōji. Jeremy Umansky and Rich Shih, authors of “Koji Alchemy: Rediscovering the Magic of Mold-based Fermentation,” also give us the lowdown on what makes the mold so exciting for them. Hosted by Oscar Boyd.

Read more:

On this episode:
Claire Williamson: Articles | Instagram
Special Guests: Jeremy Umansky, Rich Shih and Thomas Frebel
Oscar Boyd: Twitter | Articles | Instagram

Koji Alchemy:
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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