Koji is the Ingredient Vegan Charcuterie Needs
A mold (!) may contain the secret to curing vegetables in a quick way that brings a classic charcuterie flavor to all-plant dishes
Until recently, vegan charcuterie has been limited to items such as beet tartare, plant-based deli slices, and chickpeas. Superficially resembling charcuterie boards, most attempts result in a spread that lacks the complex flavors developed by charcuterie techniques. As microbes, curing, and time facilitates traditional meat charcuterie’s unique palate, its vegan alternative tends to fall short in comparison.
Recently, however, a new method is producing vegan charcuterie that incorporates these three components. The core is an umami-bomb enzymatic powerhouse known as koji.
Koji is a mold that grows on just about anything starchy, usually cooked rice or barley. Its superpower lies in its enzymes, which rapidly and almost magically work to break down carbohydrates. Once koji spores have been inoculated on cooked rice, or other food, the…
