Chapter 1
The magic mold
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Chapter 2
The craft of miso
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Chapter 3
The science of umami
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Chapter 4
The global fermentation revolution
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YOUR GOAL
Master of Koji and the umami revolution
Ch 4 · The global fermentation revolution
alicecooks Hey, fermentation! (What's the secret?) Koji mold unlocks umami's taste! (Oh, so savory!)
Fun Fact
Koji's fruity scent: Although it is a mold, healthy koji smells surprisingly sweet, like fresh mushrooms, tropical fruit, and roasted nuts.
Glossary
koji (noun)
A preparation of grains or beans inoculated with a mold culture, used as a fermentation starter. In 2020, chefs Jeremy Umansky and Rich Shih documented the culture's growing popularity in Western kitchens.
A preparation of grains or beans inoculated with a mold culture, used as a fermentation starter. In 2020, chefs Jeremy Umansky and Rich Shih documented the culture's growing popularity in Western kitchens.
Quiz
What happens to koji mold if the incubation temperature rises above 42°C (108°F)?
Quiz
Which world-famous restaurant in Copenhagen popularized koji-based fermentation in Western fine dining?
Quiz
What local Nordic grain did the Noma fermentation lab use to make their signature koji?
Quiz
What is the typical humidity level required to successfully grow koji mold at home?
Quiz
Which of these is a sustainable way food businesses use fermentation to reduce waste?