Koji: The Fungus Trend
by Darinee Durai
@ 06 Jan 2017
Used for millennia in Japan and China to ferment foods and drinks, koji is a fungus —proper name Aspergillus oryzae — commonly grown on cooked grains. If you’ve ever eaten soy sauce, or sipped a bowl of miso, you’ve tasted the effects of koji: It gives those foods their punch of umami flavor, and also acts as the fermenting agent in alcoholic drinks such as sake and shaojiu. Now it’s working its way onto Western menus, in ways no sake master could have imagined.
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