Fungus Ingredient to Spice Up Your Meals: Koji

We wrote a bit about it earlier this year. (GR - Koji) Betty Hallock, my collegiate friend wrote extensively about Koji once again. Read her first sentence, “The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it’s flying off the shelves at Japanese markets in the U.S., too.”

Basically it’s fungus instead of salt. Not quite, but do read on, it might be your regular cooking ingredient one day soon. (LA Times – Koji)

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