- Jan 16 Sat 2016 06:20
- Sep 13 Sun 2015 02:45
- Jan 28 Wed 2015 23:04
Koji, is the fungus, aspergillus oryzae, that grows on grain substrate. It is used in many East Asian cuisines to ferment food. The rich enzymes of koji break down starches and proteins of grains into sugars and amino acids, for making various miso, soy sauces, sake, amazake, etc.
The koji starter I use here for making koji rice is Light Rice Koji Starter from Gem Cultures in US. If you live in Canada, Culture Mother is going to launch those koji starters soon. In Japan, the koji starter can be purchased online, like Amazon.jp, Kawashimaya, 丸福. In Taiwan, you can find various koji starters at Da Shan and 錦池。
- Oct 28 Tue 2014 02:48
- Oct 26 Sun 2014 21:42
※ 這批鷹嘴豆味噌是2014年十月做的，記錄在這個新部落格裡 ※
Miso is usually made with koji rice, salt and soy beans. This time, I am going to try making miso with chickpeas.
- Oct 26 Sun 2014 02:34
- Oct 23 Thu 2014 02:16
- Oct 15 Wed 2014 02:04