You're Eating Mold & You Don't Even Know It

Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso. Don't Miss: How to Tell When It's Safe to Eat Around Moldy Food Fungus-infused rice may seem unappetizing, but this mold is one of the good guys and is a far cry from the fuzzy mold you... more

from WonderHowTo http://ift.tt/2e19fuP
via IFTTT