Koji

Usually, if you find mold on something in your kitchen, it goes straight in the trash, but there is a mold called koji that actually makes food taste better. Jeremy Umansky says it's just not used a lot in western culture. Umansky is co-chef and co-owner of Larder Delicatessen and Bakery in Cleveland, OH. He is also the co-author of "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation.” Photo: Andrew Wang