If anything can turn straw into gold, it would be Rice Koji!

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.

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.

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 is marinades and this is marinade season.

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!

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.

This recipe is about as easy as you can get. Oven-roasting potatoes is one of my favorite ways to cook potatoes - and using rice bran oil helps them become nice a crisp. You can also use olive oil or butter.

This is one of the simplest chicken recipes you will ever make, and yet it's so delicious. The salty capers and the citrusy lemon go so well with the chicken. Served over red or black or golden quinoa or brown rice, it makes for a super healthy and filling meal, perfect for your next small sit-down dinner party.

What's Happening in the Store Next

Did you know the store often has more?

Come, taste and check it out! Pick your favorite and meet friends new and old who all love food. We love it when you hang out!

See the Event list HERE for 2026
Monday - Saturday 10am-5pm
ChefShop Retail Shop, 1425 Elliott Ave West, Seattle

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.

This is most likely the hot mustard you have at a restaurant for your BBQ pork. Dry mustards can be, and usually are, super hot to the nose, giving you a nice nostril flare!

Store in your essential pantry to pull out when you need it. Keeps a good long time, actually almost forever, though it will lose its punch eventually.

This is a great mustard to take camping!

We love the flavors from Kitchen Imp!

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 is unknown. For centuries it has been an integral part of Indian cooking and some believe that it was Genghis Khan’s favorite spice mix. (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.

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.

A cherry bomb, targeted directly at (your) Manhattan. Vibrant cherry, a hint of vanilla, and subtle spice complement the oak flavors in dark spirits, but the flavor profile is simple enough to use wherever a touch of cherry is needed. You'll never need a barspoon of syrup from the Luxardo jar again.

We say...

The Cocktail Punk cherry bitters are the bomb! Adds that cherry essence without the cherry -- although, who doesn't want the cherry too? Especially if the cherry is a Bada Bing!

These whole piquillo peppers are perfect for stuffing. Their slightly thicker skin compared to other peppers makes them easy to hold in your palm while you stuff them.

Piquillo peppers are a type of chili pepper originating from the northern region of Spain, in the Navarra region. These peppers are known for their small size, distinctive shape, and sweet, slightly spicy flavor.

The name "piquillo" is derived from the Spanish word "pico," meaning beak, which refers to the pointed shape of the pepper.

And these peppers are not just for stuffing! Think of salads, tapas, and incorporated into sauces and stews.

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.

When you take a look, at first they look like someone made a mistake and fried them to long. When you find out that they have their skins on and you taste one, you realize what genius they are!

The salt, the almond and the fried skin make just the right combination to this nutty (well actually seedy) treat. Like candy, fried Marcona almonds seem to draw your hand to them.

The salty crunch is addictive and good for you. Like the golden raisins, it's a great snack, and better than a bag of candy corn or malted chocolate sport balls. Mix them with salted marcona almonds and you have delightful appetizer. Just for you!

Professional pastry chefs are using ChefShop Grande Brut because it does several things well at once: deep flavor, smooth texture, rich color, easy blending, low acidity, and real versatility across applications. It is a many-trick cocoa powder.

We stock it now because after working with it ourselves, we found it spectacular! It makes a giant difference!

ChefShop Grande Brut contains 22% to 24% cocoa butter. That is significantly higher than most cocoa powders on the market, and it is one of the main reasons we chose it. That extra cocoa butter is not a minor detail. It changes how the cocoa tastes, how it blends, and what your finished desserts actually feel like.

Most people focus on cocoa percentage (and with cocoa powder it is always 100% as it has no sugar) and overlook fat content entirely. It is the balance between cocoa mass and cocoa butter that matters. Cocoa butter is the natural fat in the cacao bean, and it shapes everything about how cocoa performs in a recipe.
Shop now for ChefShop Grande Brut Cocoa Powder here!