Comments on Paprika: Kitchen Mold Farming

If you're brave enough, try eating a little bit of...

2010-03-19T13:10:45.999-07:00

If you're brave enough, try eating a little bit of the koji directly -- it's really, really sweet, despite the fact that the koji smells like strong cheese.

(the biology of this is easy : aspergillus oryzae excretes alpha and beta amylase enzymes which decompose the starches in the rice into simpler sugars. this is why Koji is required for brewing sake -- yeast eat simple sugars and convert them into alcohol.)

OH How totally cool. Did you have to buy an inocul...

2008-10-20T21:13:00.000-07:00

OH How totally cool. Did you have to buy an inoculant? This can't just be growing wild, can it? Aren't there also dozens of things made with koji. I should remember this, but miso and also soy sauce, no? Ken

I feel somewhat voyeuristic, reading about all thi...

2008-10-18T18:01:00.000-07:00

I feel somewhat voyeuristic, reading about all this without anything between my teeth. I appreciate being able to escape from the scorn heaped high vinegar-using pie crust makers. Now I have at least a little hope of attaining an edible crust without standing in shame. But I still miss yours!