Koji is a crucial ingredient in Japanese cuisine that is made by ferm
Koji is a crucial ingredient in Japanese cuisine that is made by fermenting grains, typically rice, with a special mould called Aspergillus oryzae. The fermentation process breaks down the carbohydrates in the grains, resulting in the creation of enzymes that contribute to the unique flavours and textures found in many Japanese foods. Koji is used to produce staple ingredients like soy sauce, miso, sake, and mirin, and it plays a vital role in enhancing umami and imparting complexity to various dishes...
Try marinating meat or fish in shio koji. Top a piece of steak with Shoyu Koji or make your own koji using Kome Koji dried inoculated rice grains. Unlock umami with koji, the backbone of Japanese flavour!
