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.
- ‘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)
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