The Transformative Fungus That Powers Japanese Cuisine
A single mold is behind many best-known flavors.
by Nicola Twilley
May 01, 2017
2 minutes
It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on the one fungus that enables the fermentation of all these delicious foods: . Today, American chefs are discovering what Asian
You’re reading a preview, subscribe to read more.
Start your free 30 days