Miso. Soy sauce. Sake. Fermented black bean paste. It turns out that several of our favorite ingredients have something interesting in common—they are all created thanks to the help of a very special mold, called koji. Typically grown on rice, koji has been used in Asia for thousands of years to produce these and other umami-rich foods. In this video, we learn more about the science behind how koji transforms the taste and texture of foods, and how U.S. chefs are using this miracle mold in new and innovative ways.
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