Koji rice mold sounds unappetising but this traditional ingredient is the key to Japanese cuisine! Koji is a type of steamed rice inoculated with Aspergillus oryzae (a friendly mold) that produces various enzymes during its fermentation process which then work to create sweetness and umami. It’s used to make classic ingredients like soy sauce, miso, sake, and ... The post Koji Chomiryo (Fermented Seasonings Made with Rice Koji) appeared first on Chopstick Chronicles.
No comments yet. Log in to reply on the Fediverse. Comments will appear here.