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Chefs generally want to keep mold out of their kitchens, but they make an exception for koji. For around a decade, the fungus has been a secret weapon for trailblazing chefs like Rene Redzepi at Noma .
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From Bloomberg: A handful of specialty coffee shops around the world have begun releasing bags of koji coffee, including Northeast Ohio's Phoenix Coffee. Another fan: chef Jeremy Umansky of Cleveland's Larder Delicatessen and Bakery.