2020年1月14日 · Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins.

2018年10月17日 · An easy recipe to make koji rice step by step. Koji rice is fermentation starter, in this case Aspergillus oryzae, breeded on rice. Use koji to make various foods, such as miso, amazake, shio koji, etc. Hope you can enjoy making it!

2022年10月31日 · Koji rice is cooked rice, inoculated with a mold called Aspergillus Oryzae (rice) or “koji.” This kind of mold ferments cooked rice and releases enzymes that decompose all of the carbs and protein. Koji rice serves as the base to make …

2024年5月20日 · Koji encompasses mold-inoculated grains (often rice) and soybeans. It is used as a fermentation starter in Japanese cooking for umami-forward products like miso, shoyu, and sake. Koji-based...

2020年4月3日 · "All our basic seasonings are made with rice that has been inoculated with koji." Over the past several millennia Chinese, Japanese, and Korean artisans have mastered the craft of cultivating...

2019年8月31日 · What Is Koji? Koji is a traditional Japanese ingredient used to enhance the flavor of many common dishes. Also known as Aspergillus oryzae, this uncommon ingredient is actually a type of fungus used in the process of fermentation. Rice koji, or koji rice, is made of cooked rice that has been cultured with Aspergillus oryzae.

According to its raw ingredients, koji can be divided into 3 kinds: rice koji, barley koji, and soybean koji. What is rice koji? Rice koji is one kind of koji made by inoculating steamed rice (can be white rice or brown rice) with koji mold.