13 Koji maken

Five years ago, no one in the Netherlands knew what koji was. Now it's the magic word in upscale restaurants. If you can make koji, a whole new toolbox opens up for the kitchen. It adds umami to your dishes. Fermentation specialist Christian Weij shows you how to ferment koji with the Aspergillus oryzae mold. Koji is the basis for miso, soy sauce, soju, tamari, and sake (rice wine), among other things.