Umami Squared

(Video 9:50) One Sauce to Rule Them All. Recipes

Ken Fornataro, Anthony DELFAU, and zizinia

Mar 15, 2026

∙ Paid

Umami Squared
One Sauce to Rule Them All. Video (9:50). Transcript. Recipe

This sauce uses koji as the foundation, but see substitutions below if you don’t have, or want to use, koji. The koji breaks down ingredients, while creating layers of umami. So does any Bacillus ferment. Roasted chilies and dried fruits provide depth, adding heat, salty, sweet, and savory layers. Garlic and jalapeños balance acidity and sharpness. And if you don’t have koji, or fresh or dried natto or thua nao, you can use crispy chicken skin, or fried yuba (soybean skins).

The final product has many variations, and many uses. It can serve as a dip, simmered with beans or other proteins. It can be mixed with available ingredients to create a filling, marinade, or an addition to another ferment or preparation like a chili crisp. Adjustments with other chilies, grains, beans, nuts, proteins, and even koji types can be made.

Koji (+/-) Bacillus, Rhizopus, Mucor
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM. With Kirsten K. Shockey, Melissa Hoffman, Ken Fornataro, Anthony DELFAU, James Vergara, and Caspar Hall of zizinia, and a few more amzing guests.

The focus is on making and using molds such as Aspergillus (koji), with other molds, bacteria or yeasts. We’ll focus on using Bacillus based ferments, a bacteria that creates amazing flavors in natto, thua nao, and other regional ferments alone, or when combined with koji on soy or no soy legumes and seeds. And, what happens when you make, or mix what are called alkaline ferments from around the world with others ferments, or further treat them to make foods and condiments asis done with thua nao. We’ll also discuss making vinegars with koji, (or not), plus any basic questions you have about anything in general, troubleshooting, etc. related to qu, Rhizopus, koji, or other mold based cultures.

CulturesGroup is a multi-media event. To read posts, watch videos, and attend events like the ones listed above, become a paid subscriber. $5 USD Monthly.

CulturesGroup - https://culturesgroup.substack.com/subscribe

This post is for paid subscribers

A guest post by

Anthony DELFAU

From ecosystem restoration to fermentation, my work is about people, their invisible allies, and the traditional ecological knowledge that links them.