Koji, cultivated on grains, creates a powerful ferment for preparing miso, amino sauces, or enzymatically fermented sweets.
Inoculated onto vegetables, it produces a silky down, sweet and lingering flavors, sometimes delicately cheesy, sometimes reminiscent of charcuterie, a candied texture, and an astonishing shelf life.
This fascinating transformation is the result of several successive fermentation phases.
These invisible, living microorganisms working on the raw material have the marvelous ability to reveal unsuspected flavors that are already present in potential within the raw product.