What local Nordic grain did the Noma fermentation lab use to make their signature koji?
The magic mold
The craft of miso
The science of umami
The global fermentation revolution
alicecooks Match ingredients and microbes to discover the science of umami flavor.
alicecooks The global fermentation revolution
Hey, fermentation! (What's the secret?) Koji mold unlocks umami's taste! (Oh, so savory!)
alicecooks Fermentation offers powerful solutions for reducing food waste and creating delicious plant-based proteins.
Koji's fruity scent: Although it is a mold, healthy koji smells surprisingly sweet, like fresh mushrooms, tropical fruit, and roasted nuts.
alicecooks Modern chefs and food scientists are growing koji on unexpected ingredients to create novel flavors.
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.
What happens to koji mold if the incubation temperature rises above 42°C (108°F)?
Which world-famous restaurant in Copenhagen popularized koji-based fermentation in Western fine dining?
What local Nordic grain did the Noma fermentation lab use to make their signature koji?
What is the typical humidity level required to successfully grow koji mold at home?
Which of these is a sustainable way food businesses use fermentation to reduce waste?