#koji #kojinomics # kojibuildscommunity Kojified Sweetcorn is easy to make, super cheap, and if kojified, it produces beautiful sugars. For this experiment, I have used pre-cooked organic corn, which has been inoculated with white koji spores. The Koji produces a perfume-like scent coming from the corn's surface, penetrating the cob itself during the process. The sweetness of the corn has increased significantly, and so has the Acidity of the kernels resulting in earthiness with peak sweetness. I am not a fan of kojified vegetables as fresh vegetables taste excellent just as they come. Still, this first project has convinced me that, that Kojification on vegetables can create more complex sugars and might lead many bartenders down the rabbit hole. Could you imagine cocktails with earthy, mineral, sweetness, and Lacto fermented Sourness?