Chef Ken flavors this incredibly tasty borscht with 4 different kinds of koji-cultured ingredients: Amasake, Shio Koji, Dried Mushroom Miso and Shoyu dregs.

If you're new to koji, or you just want to pick up some koji-making tips, this is the video to watch! Chef Ken makes a basic rice koji by inoculating sushi rice with koji spores. This rice koji is the base for Koji Basics Part 3: Making Shio Koji and Amasake. More episodes feature flavorful and nutrition-packed easy recipes using these koji basics.

This is a great introduction to the art and science of koji. Chef Ken Fornataro explains why he uses koji in pickling and how it accelerates the enzymatic reactions in proteins, sugars and starches. And he shares a couple of darn good pickle recipes that can be ready in as little as two hours!

Cultured&Cured Quarantine Edition. This is the whole enchilada - or, salmon in this case. The show includes how to make gravlax with a medium cure and a longer cure, and features two beautiful salads as sides - a beet salad with cooked and raw beets and a celery root remoulade made with shio koji. There's even a bonus gravlax brunch at the end.

Chef Alex Gunuey marinates raw celery root in shio koji to break down the starch and release the flavor.

This recipe just might initiate a few more beet lovers. Raw and cooked sweet beets blended in a deliciously tart dressing, garnished with herb flowers.

Just the gravlax, hold the sides.

Host Amy Kalafa recreates a traditional Lebanese salad with a few twists. She adds purslane, the most nutritious green vegetable known to humankind. And instead of pita chips, she uses her homemade sourdough discard crackers to give it that special crunch. Spiced with sumac, zaartar, mint, molasses, parsley and chives, fattoush has a uniquely unforgettable taste that will make you want to add this special dish to your culinary repertoire!