Mold is on the menu: Aspergillus oryzae, to be precise

A fungal cuisine superstar may soon be putting a new, meat-free patty on the menu. Aspergillus oryzae, or koji mold to its friends, is already a key ingredient in miso, soy and sake. Now, according to  the New York Post, it's being used to grow a perfect patty. — Read the rest
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