As part of the sake-making process at his Proper Saké Co., Byron Stithem propagates a specific Japanese mold called koji to inoculate the rice that he ferments to create his delicious spirits. Chefs in the know are aware that koji is a lot more versatile than simply an ingredient in brewing. Stithem grows extra koji in his East Nashville brewery specifically for inventive and ingenious chefs at some of your favorite restaurants, including Butcher & Bee and Rolf and Daughters. These kitchens recognize that koji makes almost anything taste basically like the most delicious version of itself. You didn’t know that you had Stithem to thank!
Best Secret Weapon in Restaurant Kitchens
Proper Saké Co.’s Koji
Koji from Proper Saké Co.
