Funky Funghi: on the spores of culinary moulds

It's time to pay tribute to the unsung maestro behind some of the most iconic dishes from the Land of the Rising Sun; Koji is the unsung hero of Japanese cuisine. This mould may not be particularly glamorous, but its influence is downright alchemical. Koji represents the magic behind miso, soy sauce, sake and countless other staples of Japanese cuisine. Koji transforms simple ingredients like soybeans and rice into umami-rich marvels through the process of fermentation. Despite its culinary prowess, Koji often ekes out a shadowy existence, overshadowed by its fermented progeny.