Culinary mold anyone? Koji makes for great fermentation uses. | Doug Marcaida

Discover the secret to a bolder coffee experience: the magic of koji fermentation. ☕🍃 This cutting-edge technique harnesses the power of koji spores – an ancient mould used to make traditional Japanese fermented foods – by infusing green coffee beans and allowing them to ferment over a span of days, yielding an incredibly enhanced coffee flavour. ✨ #DaVinciGourmet #FlavourGenius #koji #kojifermentedcoffee #coffee #barista #beverage #tea #greentea #charista | DaVinci Gourmet Asia Pacific, Middle

Learn to Make Koji 🥩 on @gronda Watch the Masterclass here - https://gronda.link/UmKCQzl8QKb Mold can actually be good in a kitchen. In fact, Koji is an ancient type of fungus that chefs love to keep as part of the kitchen repertoire for many reasons. Koji will break down proteins into amino acid which in turn will tenderise meat through enzymatic acids. This process also will impart umami and complex flavour profiles to the meat. This is merely just one of the many applications and benefits of