Explore by Tags

Entries tagged with 'koji'

Eat this Now: Beef Tartare on Koji Toast at Bar Tartine in San Francisco

Trevor Felch 6 comments

Bar Tartine's extensive larder and fermentation program is the envy of restaurants across the country. What the mysterious fermented powers of koji do to a seemingly simple beef tartare on toast is truly astonishing. More

Sake School: Koji, The Miracle Mold

Drinks Monica Samuels 3 comments

One of the fundamental differences between sake and beer is this: sake rice does not contain the kinds of enzymes that barley does, so an additional ingredient is needed to help convert the rice's starch into sugar. Koji-kin is the mold that makes fermenting sake possible. More

More Posts