The Japan Times: If you’ve passed through phases of adding soy to everything, and in turn miso, “…

If you’ve passed through phases of adding soy to everything, and in turn miso, “kōji” is the next frontier. Premade products will add umami from an external source, but kōji will bring it out from within, adding nuance to the raw ingredients themselves. Click on the link in our bio to get a recipe for sourdough onion focaccia made with kōji. 📸 Simon Daly (@everydaysimon)
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