Aspergillus oryzae - Wikipedia
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
What Is Koji, and How Can It Impact Gut Health? - Well+Good
Sep 20, 2022 · What is koji, according to a Japanese food historian. To learn more about the cultural significance of cooking with koji, we spoke with Eric Rath, PhD, a professor of premodern Japanese history...
Culturing Koji at Home - Science Meets Food
Aug 5, 2020 · Traditionally, koji is used primarily to ferment grains and soybeans, but curious chefs have shown that these fungi can boost the flavor profile for meats and sauces (1,2). To read more about the science behind Koji, go to this post by Bryan Quoc Le.
How to Make Homemade Koji - Revolution Fermentation
Koji is a fermentation made from grains or legumes (rice, soybean, etc.), using the microscopic fungus called Aspergillus oryzae. You don’t eat koji as is. Instead, it is used as a basic ingredient in other ferments, such as shoyu (soy sauce), miso, sake, amazake, and other delicacies.
Koji – history and process - Nordic Food Lab
Aug 2, 2013 · Koji is our lifeblood. It is the basis of many of our fermentation experiments, the functional backbone of our pursuit for diverse flavours and umami taste. This post reviews its cultural and evolutionary history, and describes our technique for producing koji at the lab.
How to Make Homemade Koji - Fermenters Club
Jul 28, 2021 · To make koji at home, you need the Aspergillus oryzae spores (called tane koji or koji-kin), and an incubating system that can maintain the right temperature and humidity levels for up to 48 hours. You can order tane koji online (GEM cultures is very reputable, and sells great starters from Japan.)
Koji: The Science of a Delicious Mold | Cook's Illustrated
Sep 25, 2016 · The secret behind some of the tastiest Asian foods and beverages—like soy sauce, miso, sake, and fermented bean paste—is a fungus called koji. Today, some American chefs are using koji in nontraditional ways. Will it change the way we eat?
Koji Starter and Koji World in Japan - PMC - PubMed Central (PMC)
In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described. Keywords: koji mold, koji starter, solid culture. 1. Introduction
Home Page | JapanKojiAssociation
Koji is the secret ingredient for culinary bliss. Koji, a miraculous microorganism, works wonders by enhancing the flavor, nutritional value, and preservation of food, while also contributing to our health and beauty. It holds a revered status as Japan's national bacterium.
Sake School: Koji, The Miracle Mold - Serious Eats
Aug 9, 2018 · Koji-kin is a mold that's commonly used in Chinese, Korean, and Japanese culture to ferment soybeans as well as to make alcohol. Its scientific name is Aspergillus oryzae . There are many varieties of koji-kin, but Japanese sake is almost always made from yellow koji-kin (the greenish-brownish-yellowish mold seen above).