Moldy Grains!?

Koji might look like rice with a fancy mold makeover, but it’s actually an ancient fermentation powerhouse! This friendly fungus, Aspergillus oryzae, breaks down grains like rice and barley into delicious enzymes, unlocking deep, umami-packed flavors. It’s the secret behind miso, soy sauce, and even sake. Think of koji as your kitchen’s magic ingredient, transforming the ordinary into extraordinary.