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.
-
How to Make Soybean Koji With Instant Pot
You can make soybean koji using just one electric cooking pot that can both s... -
How to Make Barley Koji With Instant Pot
You can make barley koji using an electric cooking pot, which can be used for... -
How to Make Rice Koji With Instant Pot
By using an electric cooking pot, you can make delicious rice koji while usin... -
Where to buy Koji and Finding the Right Starter
You may have heard of miso, soy sauce, amazake, shio koji and mo... -
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 ... -
How to Make Koji Rice —Without Fail!
Welcome to Kawashima the Japan Store. In this tutorial, we will explain the f...
1