Making Koji, Malting

A fermentable sugar is something that a yeast or bacteria uses as an energy source. Grains (cereals) such as barley or millet or rice have a lot of starch. To be useful they have to be broken down into smaller pieces called simple sugars. Filamentous fungus are a specific type …

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The Name of the Rose

Today is my birthday and I have a few things to say. Mostly everything I want to convey on this year’s birthday – September 15th – has all been said before in Nina Simone’s song “Feelin Good” At least the attitude part. The semiotics or foodways start of a new …

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Microbes Eat Corn

Corn Shoyu – Recipe 10 cups/2200 grams steamed yellow grits corn koji (A. sojae) 2 cups/300 grams kosher salt 2 1/2 cups/425 grams ground corn masa koji 2 cups /500 grams water 3 cups/550 grams corn masa, toasted 2 cups/275 grams dark brown roasted corn 1 cup 120F water Keep …

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