Learn what koji is and the chemistry behind what makes this a wonder in the kitchen as Emily Makrez of F-Word Farms presents ...
“Without it, Japanese food and flavour don’t exist at all.” To be scientific, koji is aspergillus oryzae, a fermentation culture used in the production of miso, shoyu, rice vinegar, mirin and sake. It ...
Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, ...
The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other ...
Can gluten-free foodies eat miso soup? Well, the answer is that it depends. Here's how to tell the difference between miso ...
Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso ...
Miso is classified according to the flavor, color and types of “koji,” fermenting vessel, such as rice, barley and soybeans. According to data compiled by the Japan Federation of Miso ...
Her desire to share miso with the wider Australian public grew, establishing Koji and Co, a fermented food manufacturer in Melbourne, in 2019. Saeko Iida makes her own koji grains. Credit ...
The brand has a diverse range of sauces and products such as spiced chickpea miso, smoked tomato tamari, and stir-fry koji paste. Launched in 2022 in Vagator, Goa, the brand began during the ...
“Koji is the key element of miso, soy sauce and sake,” Makrez explains. “Shio Koji is an incredible marinade and flavor booster that will make every burger or vegetable you cook turn out ...