When is fusion food a good idea? Seems worth a try, especially in the case of Koji!
In this week’s installment of Friendly Friday: shoutout to one of my favorite podcasts for their inspiration-sparking episode this week, Gastropod:
Read: The Science of Koji – Cook’s Science (by Gastropod co-producer C. Graber)
I find this especially a propo, since I’ve been getting into different kinds of non-refrigeration experiments, like pickles, adobo, and sourdough starter. It’s a great way to save money, food, and explore parts of our heritage tied to non-electric food preservation.
Have you tried Koji or other new fermentation-related foods?
Contact me or comment below to share your adventures and delight!