The depth of flavor koji brings to dishes is truly captivating. This fascinating mold transforms cooked grains and legumes into a powerful fermentation engine. Traditionally considered Japan’s national fungus, koji (pronounced koh-jee) is now captivating chefs and food enthusiasts worldwide. Its unique ability to add umami depth, tenderize meats and create intriguing textures makes it a versatile tool for culinary exploration.
Intrigued by the koji-making process itself, I recently met Noriko and Yota Suzuki, artisanal koji producers who set up shop in Montreal’s Parc Extension neighborhood in 2022. They’re part of a growing wave bringing this ancient technique to new audiences.
Follow me into San_o Brewery‘s fermentation room where koji spores, invisible to the eye, are slowly inoculating rice…
Add a miso to any recipe for extra boldness, like these Korean style ribs.
