Talented American Chefs and Scientists share their skills and cultural perspectives. First, we'll get into Koji. After an introductory segment on basic ways you can use koji, we'll explain just how much "All Koji isn’t Created Equal" a Koji 101 primer for Chefs, professionals cooks, and hobbyists that believe they know koji. Then, "Food, locality, and wild fermentation allows for the bubbly celebration of our cultures. A Korean concept called “sohn-mat” literally translates to “flavor of hands”. It’s used colloquially to compliment a chef for their oustanding cooking, but traditionally, it carries a connotation encouraging the use of your hands. The wisdom of “sohn-mat” especially rings true in kimchi making, where the maker’s unique touch becomes their signature."