Koji is steamed grains that have been inoculated with koji-kin (Aspergillus oryzae). Could be from rice, brown rice, soybeans, or barley. The ingredient responsible for making Japanese fermented foods like miso, amazake, soy sauce, sake, mirin, shio koji, shoyu koji, pickles, etc.
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Koji
Where to buy Koji and Finding the Right Starter
You may have heard of miso, soy sauce, amazake, shio koji and mo... -
Koji
What is Koji? Introducing the Kinds of Koji and How to Use It
“Is koji different from koji spore and koji starters?”“How many kinds ... -
Koji
How to Make Koji Rice —Without Fail!
Welcome to Kawashima the Japan Store. In this tutorial, we will explain the f...
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