Follow along as we detail the method and technique behind our food.
Koji has a long and varied history. After domestication around 7,000 BCE on the Korean Peninsula or in China, it was realized that it could transform the unfermentable long chain starches in rice into simple fermentable sugars. It was also realized that it could do the same for the complex proteins found in beans by turning them into extremely tasty amino acids.
Why does a food, a living cultural link to our past, present, and future, become forgotten? Does the time and place in which each food is enjoyed hold the only supreme relevance for its enjoyment?