In honor of the American Jewish custom of eating Chinese food on Christmas, I decided to step up my game. I spent a week fermenting Koji, the fungus behind the umami flavor in things like soy sauce. Coming to your Twitter feed this Christmas: Koji Fried Chicken
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Decided to see what gifs pop up and was not disappointedpic.twitter.com/ohctiAEQ2R
Thanks. Twitter will use this to make your timeline better. UndoUndo
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