Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.

If you have ever stared at a moldy piece of bread and a fuzziness is viewed you are looking at colonies of spores. Spores travel.

Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally, “the national fungus”). In the Muromachi Period (1336-1573 ...

Even a small amount of mold can spoil an entire batch. Additionally, when the food isn't fully submerged, it can result in uneven fermentation. While the submerged portions will ferment properly ...

Tour members learned that colors of koji are different depending on how it is used in Japanese foods. Koji mold, aspergillus oryzae, is the secret of Japanese fermentation. Nowadays, machines are ...