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The National Fungus of Japan

Chef Ken Fornatero on the spectacular flavors of koji, the mold cultivated for Japanese foods like miso, soy sauce, rice vinegar and sake. From the Japan Eats! podcast.
Found by Deenah VollmerDeenah Vollmer
From the podcast Japan Eats!
Found by Deenah VollmerDeenah Vollmer
From the podcast Japan Eats!
2 MINSPlayer button

    That Funky Fungi
    7 clips 22 MINS
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