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Listen "S1E11 koji"
Episode Synopsis
[Level: Intermediate]Aspergillus oryzae... This magical mould has hundreds of applications that are being uncovered one by one by creative fermenters all over the world. Before yóu start kojifying everything, you might want to get to know this bug a little better: who are you? How do I work with you? What do you need to be happy? And why can I eat you, but can't I eat some of your other fuzzy friends?
More episodes of the podcast Fermentation Cast
S2E3 co-fermenting fungi for better tempeh
03/01/2026
S2E2 the future of fermented foods
20/12/2025
S2E1 beetroot special
05/12/2025
S1E17 David Zilber
16/05/2025
S1E16 vanilla
02/05/2025
S1E15 tempeh
18/04/2025
S1E14 futuristic ferments at Expo West
04/04/2025
S1E13 shoyu
21/03/2025
S1E12 miso - special!
07/03/2025
S1E10 kombucha
07/02/2025
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