If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic don't believe in magic, even when they see it right before their very eyes. For some things in life, explanations are only there to take away the fear from that which cannot be explained.

Koji was crafted 9000 years ago, most likely under another name, in an earthen jar in China, and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.

To many, it is the newest food rage. In fact, it is not a food but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.

There is a lot of science in Koji. Papers have been written about the subject. Some are "dry," long-winded, and some are so crusty they seem fermented themselves.

If you are interested in it, read the book "Koji Alchemy" by Rich Shih and Jeremy Umansky from your local bookshop. It is quite a spectacular read. If you want recipes that use Koji, this "cookbook" is the place to get them and understand "it," too.

This domesticated mold was originally derived from a toxic mold, and before people start writing us, it is not toxic now. This mold has a long history of making amazing food and alcohol.

Koji is a million spores, a thousand knives, cutting up the cells of proteins to make a better eating experience.

Perhaps the best thing about Koji is that it inspires you to explore in the kitchen. Throw out preconceptions; what you thought was true is by the wayside, and spread the love of Koji on your meat, your veggies, your meals so that life is renewed, optimistic, and a place where change can make things taste good at the same time as being the same.

Think of it as mold that is your friend and not your enemy. Once you get to know it, you will find it can make your life better. And once you get used to it all, pretty much it will seem normal, like a friend that you always wished you had. Yes, it is different, but that is okay.

It is that difference that we all enjoy when it comes to enlightening our palates. It truly is a great way to expand our lives and make our tongues happy! Transform the mundane into the insane.

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This recipe takes time, 2 days, but not the time it takes to dry age beef. And a cut of beef like a flank steak really benefits from the spores from Koji to soften its naturally tough nature.

The marinade pulls flavors to add sweetness and citrus and shoyu all the while bringing out the best in the cut.

See the Koji Flank Steak Marinade Recipe here!

There are many, many great and incredible ingredients in my kitchen, almost all within arms reach for me to play with. One ingredient I always have on hand is Ketjap Manis. Because it is sweet and not salty or harsh, you can add a drop or a dollop or a spoonful to your stir fry's, your eggs, your meat or your corn!

I have mentioned this many, many times in the newsletter so I won't put all those words again here...if you haven't seen this before click the link and read about how and why we love this so much

And if there was one job this sauce does better than almost anything, it is marinades and this is marinade season.

Shop now for Ketjap Manis the Sweet Soy!

Sometimes, when you see something, you know right away that it's going to be good. And that is the case for Yuzu no Megumi.

The frosted glass bottle makes you want to hold it in your hand and rub the surface because it feels so good!

This delightful, sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey and millet jelly.

If you don't remember this wonderful Yuzu citrus syrup click below to read about how silky smooth this liquid is!

Shop now for Yuzu no Megumi Syrup!

The history of Tomato Paste in a Tube di Pomodoro dates back to the early 20th century in Italy. Tomato paste itself has been used in cooking for centuries, but the innovation of packaging it in tubes was a more recent development.

Tomatoes are native to the Americas and were introduced to Europe in the 16th century. Initially, they were regarded with suspicion and were grown primarily for ornamental purposes. However, as their culinary uses became more apparent, tomatoes gained popularity in Italian cuisine.

The process of making tomato paste involves simmering tomatoes for an extended period to remove the excess water and concentrate the flavors. Traditionally, tomato paste was sold in cans or glass jars.

In 1951, Ugo Mutti pioneered the packaging of putting the family’s double-concentrated paste in tubes, which provided several advantages.

Packaging tomato paste in tubes offered convenience and practicality. Tubes were easier to handle and store compared to cans and glass jars. They also allowed for precise measurement and because the tube could be closed with a thimble-sized cap, it reduced the tomato concentrates exposure to the air allowing a longer life.

Tomato paste in a tube became popular not only in Italy but also in other parts of Europe. The company's success led to the widespread adoption of the tube packaging format by various tomato paste producers.

Over time, other brands started producing their own versions of tomato paste in tubes, and it became a common staple in kitchens around the world.

The introduction of tomato paste in tubes revolutionized the way people used and stored tomato paste, making it more convenient, economical, and accessible to home cooks and professional chefs alike.

Shop now for Tomato Paste in a Tube!

Honey roasted nuts are nice to have in hand for snacking on the porch whilst you watch the summer lazily pass by!

Add a little pepper to heat it up or other spices that fit your fancy. It is the perfect quick and easy to make snack and it is relaxing to eat!

See the easy Honey Roasted Nuts Recipe here!

A marinade, a sauce, a spiced butter and a finish. It all adds up to a nice bite of chicken!

See the Butter Chicken Recipe here!

It's a pretty fascinating spice. It has been in foods for thousands of years, it's mentioned multiple times in the Bible, it has been used for medicinal purposes, and - get this - it has been used for preserving bodies in the mummification process in Ancient Egypt. All this from a tiny, skinny seed.

Cumin (origin - Sumerian - gamun) comes from a flowering plant in the Apiaceae family, commonly known as the carrot family.

Native from the Mediterranean to India, ours comes from Morocco and the same spice "shop" in the Agora of Casablanca, where our Saffron comes from. Kept handy like salt and pepper by the ancient Greeks, it is still part of the table setting in Morocco today.

When this spice arrived at the warehouse, the shop was instantly filled with the smells of the Agora! Unlike the ground cumin that has been in a jar for who knows how long, this freshly ground Moroccan cumin was just ground by hand with a mortar and pestle! This is the way buying Moroccan spices online was meant to be. Besides, you can't beat the price of this ground cumin.

Use cumin to make your own Ras el Hanout, Garam Masala, or add it to your next lamb burger or curried cumin potatoes. If you use black pepper in a recipe, then you can switch it up with cumin.

Shop now for Ground Cumin from Morocco!

The literal translation of Garam Masala is "hot and spice mix." Though "hot" may be the direct translation, it really means warming the core of the body. Garam Masala is about speeding up your metabolism.

The exact origins of Garam Masala are unknown. For centuries it has been an integral part of Indian cooking and some believe that it was Genghis Khan's favorite spice mix. (I made that up.)

The composition of Garam Masala can vary depending on the region and personal preferences. However, it typically consists of a blend of ground spices, carefully selected to create a harmonious flavor profile.

The variation in the mix of spices varies greatly, depending on the location and the spices available. You can find Garam Masala with anywhere from five to as many as 30 spices in a single mix.

The exact proportions and choice of spices can vary based on regional preferences and personal taste.

The beauty of Garam Masala lies in its versatility. It can be used in a wide range of dishes, including curries, stews, rice pilafs, and marinades, to add depth, warmth, and complexity of flavors.

Shop now for Kitchen Imp Organic Garam Masala Spice Blend!

Bitters, a flavorful and aromatic ingredient, have a rich history that traces back to ancient times. The origins of bitters can be traced to herbal medicine practices, where they were initially created as medicinal tinctures. The earliest known use of bitters dates back to ancient Egypt, where herbal mixtures infused with bittering agents were used for digestive and medicinal purposes.

Over time, bitters evolved and spread across different cultures. In medieval Europe, monks and herbalists further developed the concept of bitters by infusing alcohol with botanicals and bittering agents. These concoctions were believed to have therapeutic properties and were commonly used to aid digestion and treat various ailments.

During the 19th century, the popularity of bitters soared, particularly in the United States. They became an integral part of cocktail culture, as bartenders began incorporating them into mixed drinks. Bitters were sought after for their ability to enhance flavors, balance sweetness, and add complexity to cocktails.

Today, bitters are made by infusing herbs, roots, fruits, spices, and other botanicals in high-proof alcohol. Common ingredients include gentian root, citrus peels, herbs like wormwood and angelica, and a wide array of aromatic spices. The infusion process allows the flavors and properties of the botanicals to be extracted, resulting in a concentrated and intensely flavored liquid.

Bitters are typically used in small quantities due to their potency. A few dashes or drops are added to cocktails, mocktails, and even non-alcoholic beverages to provide depth, complexity, and a well-rounded taste. They can also be used in cooking, adding a unique flavor profile to marinades, sauces, and desserts.

The versatility of bitters allows for experimentation and customization in creating flavor profiles. With a wide range of commercially available bitters, from classic aromatic and citrus-based options to more exotic and specialized flavors, individuals can explore and craft their own unique concoctions to elevate their culinary and mixology experiences.

Shop now for Bitters of all kinds!

We recommend having all the ingredients ready to go. Especially the pitting and quartering of the olives, because you don't want to overcook the pasta while you're waiting for the sauce to come together.

See the Pasta with Garlic and Olives Recipe here!

The very first thing that attracts you to these olives are their size! They are giant!

And once the infatuation over the size is over, it is the flavor and taste that will win you over!

The crunch of the olive is spectacular, as well! For some it is the bite that is the best part of this olive!

These olives are so wonderful to have waiting for that extra large martini or just plain eating. Watching the boats on the lake and a cup of olives. What could be better? Maybe some watermelon and corn on the cob in the husk?

Get some Fratepietro Bella de Cerignola Green Olives in Brine for summer fun!

Masoni Panpepato Panforte di Siena is a traditional Italian dessert hailing from the city of Siena in Tuscany. It is a type of panforte, which is a dense and rich, firm fruitcake-like confection.

Panforte is believed to have originated in Siena during the Middle Ages and has become an iconic dessert of the region. It is typically prepared during the Christmas season but is enjoyed throughout the year, as well.

Panpepato, also known as "black panforte," is a variation of the traditional panforte. While the ingredients used in panforte can vary, panpepato typically contains a mixture of nuts, such as almonds and hazelnuts, along with dried fruits such as figs, candied orange peel, and spices like cinnamon, nutmeg, and black pepper. The mixture is bound together with honey, sugar, and a small amount of flour.

What sets panpepato apart from other variations of panforte is the inclusion of spices, particularly black pepper, which gives it a unique and slightly spicy flavor profile. The combination of sweet and spicy flavors makes it a distinctive and indulgent treat.

I opened one just to take a bite and make sure it tasted just like I remember and ended up eating almost all of it.

Shop now for Masoni Panpepato Panforte di Siena!

Went camping and had some fresh strawberries with us so I made s'mores with hazelnut cream and it was spectacular. My friend who I, apparently forced fed him s'mores, thought it was ok.

Then he jumped up, figuratively, and grabbed the strawberries and spread the Nocciolata over the bare strawberry and exclaimed, "Now, that is good!"

I tried it and it is special! And if strawberries are not your thing, think of sandwiches, banana boats, making cookies special, and topping vanilla ice cream!

Shop now for Slitti Nocciolata Hazelnut Creme!

The Lapins Cherry, is a big, beautiful, dark red, sweet cherry. Lapins are some of the largest, juiciest cherries that grow on trees. They're great for snacking, and so big that one cherry is a mouthful! Kevin Stennes, of Stennes Family Farms, says Lapins are his favorite of all the cherries. And he should know!

Although Bings are the more well-known sweet eating cherry, some of us here at ChefShop.com prefer the Lapin - you'll have to try them for yourself! The crunchiness and juiciness just won our hearts...and our stomachs.

Preorder Fresh Sweet Washington Lapin Cherries today!