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:
- ‘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)
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.
Announcements:
This episode of Deep Dive may be supported by advertising based on your location. Advertising is sourced by Audioboom and is not affiliated with The Japan Times.
Sign up to the Deep Dive mailing list and be notified every time a new episode comes out. Get in touch with us at [email protected].
Support the show! Rate us, review us and share this episode with a friend if you've enjoyed it. Follow us on Twitter, and give us feedback.
