Our guest is Yuichiro Murai, the 29th generation of Kojiya Sanzaemon based in Aichi Prefecture, Japan. Koji, which is also called the national mold of Japan, has been used to make a majority of anything delicious in Japanese cuisine, such as miso, soy sauce, sake, and shochu. In the last decade or so, koji has become a culinary keyword, especially among forward-minded top chefs like Rene Redzepi of Noma in Denmark, and Feran Adria in Spain. Yuichiro’s family has been selling koji products since 1390. His company’s lab has 3,000 types of koji, and he and his team select the right one for each of their clients based on their knowledge and experience accumulated over the six centuries. In this episode, we will discuss how Japanese and other Asian countries use koji differently, different forms of koji and how they are used, how we can use koji in our own kitchen, novel applications of koji beyond tradition, and much, much more!!!

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