Koji black rice and snake bean

"It’s astounding how much flavour top chef Brent Savage (Yellow, Bentley, Cirrus)  incorporates in this clever dish. One of the key flavour building blocks is koji - the bacteria that breaks down the protein in rice or soy beans adding umami - which Brent likens to the deliciousness and taste of parmesan cheese. There are so many intriguing ingredients in this dish - from the koji rice to salted kombu, black or forbidden rice (not the same as sticky black rice) - this one has a nutty flavour and is full of antioxidants. And to make the very delicious black rice crisps, you’ll need a dehydrator. The result of all these complex parts is dark and seriously delicious. A flavour explosion." Maeve O'Meara, Food Safari Earth