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 1 · The magic mold
alicecooks Koji starts with rice and beans (Yeah!) // Unlocking flavors, umami scenes! (Oh, umami scenes!)
alicecooks The use of mold starters originated in ancient China before spreading across East Asia.
Fun Fact
Koji's royal status: In 2006, the Brewing Society of Japan officially designated the koji mold as the nation's proud 'national fungus.'
alicecooks Ancient brewers successfully domesticated koji from wild Aspergillus strains, safely stripping away harmful toxins.
Glossary
koji (noun)
A preparation of grain inoculated with a fermentation culture, used to make miso, soy sauce, and sake. In 2006, the Brewing Society of Japan officially declared this organism as the country's national fungus.
A preparation of grain inoculated with a fermentation culture, used to make miso, soy sauce, and sake. In 2006, the Brewing Society of Japan officially declared this organism as the country's national fungus.
Quiz
Which enzyme produced by koji is responsible for breaking down proteins into savory amino acids?
Quiz
Which wild, toxic relative is genetically almost identical to the domesticated koji mold?
Quiz
In Korea, what traditional fermentation starter serves a similar historical role to Japanese koji?
Quiz
In what year was the koji mold officially declared the national fungus of Japan?