Miscellaneous
This week we have a one-off episode for you on koji! Koji is a Japanese fermented ingredient with analogues in other East Asian cuisines -- basically it is a grain that has some mold growing on it. But oh, the fancy foods you can make with it! Soy sauce, miso, sake, and so many other delicious things! But how does koji get made? What is the deal with the mold? And what sorts of fun things could you make at home with this fuzzy stuff? References: https://www.seriouseats.com/obsessed-koji-rich-shih https://www.sciencedirect.com/science/article/pii/S2214799317302047 https://academic.oup.com/bbb/article/73/1/192/5947892?login=true https://journals.asm.org/doi/full/10.1128/EC.05224-11 https://www.sciencedirect.com/science/article/abs/pii/0385638088901124 https://www.koreascience.or.kr/article/JAKO199303041997127.page https://www.jmb.or.kr/submission/Journal/027/JMB027-02-06_FDOC_1.pdf https://academic.oup.com/dnaresearch/article/18/3/165/444512 https://www.mdpi.com/2309-608X/7/7/579/htm https://www.marukome.co.jp/global/en/foodculture/aboutkoji/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541148/ https://www.koreascience.or.kr/article/JAKO201018860404789.page https://link.springer.com/article/10.1007%2FBF03253183 https://onlinelibrary.wiley.com/doi/full/10.1002/jib.264 https://pubmed.ncbi.nlm.nih.gov/25467120/ https://www.fermentationculture.eu/what-koji-needs/ https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2012.02691.x https://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji