HONGO- SEMILLA. Comensales cuida – koji

In this workshop, the Eating Group will continue to delve into the possibilities of fermentation. After having reviewed alcoholic fermentation and acetic fermentation, this session will focus on the inoculation of the fungus Aspergillus oryzae. This microscopic fungus, which has been used in food production for more than 7000 years, is responsible for the production of koji, miso, soy sauce, and other foods. or sake, among many others. We will see, step by step, how this fungus grows in starchy environments, how its hyphae bind certain cereals and how the enzymes it secretes transform almost any ingredient into a deeply tasty one.