Jeremy Umansky, owner of Larder deli, explains the versatility of koji, saying it’s "a harmonizer" that enhances flavors, elevating everything from pastrami to chocolate babka.
Zach Hornberger from Nancy's Hustle describes how koji enhances cocktails, stating it brings "umami background" to drinks, helping to balance acidity and improve overall flavor.
Fabrice McCarthy at Fete highlights koji's ability to add salinity, drawing a parallel to how "salted peanuts make you want to drink more beer," increasing beverage enjoyment.
Ryan Chetiyawardana at Lyaness demonstrates koji's transformative capabilities, noting that fermenting parsnips with it "unlocks sweetness" and delivers a "huge tropical brightness" to cocktails.
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