The enzymes in koji flour convert starch into sugar, making the exterior caramelize when introduced to heat. To capitalize on this chemical reaction, wildandwhole enjoys making koji-fried pheasant cutlets. The thin pieces of succulent meat have a sweet and crunchy crust that she craves. Check out the recipe at link in bio. #meateater #wildandwhole #trophymeal #wildfood #eatwild #wildgame #cooking #recipe