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What Is Koji and What Is It Used For?
Posted on April 29, 2022 at 9:00am 0 Comments 0 Likes
So what is koji? The ancient Chinese didn't toss moldy rice. The fungus Aspergillus kawachii fermented the grains, freeing the sugar for yeast to convert to booze. As it fermented the proteins, its fame spread. Umami-rich substances were released into the food. Today, you can find koji in various forms, such as miso paste, rice koji, and black koji.
Aspergillus kawachii
Known in Japan as black koji, this fungus is the basis of many tamari and miso… ContinueWhat Is Koji and What Is It Used For?
Posted on April 28, 2022 at 10:30am 0 Comments 0 Likes
So what is koji? The ancient Chinese didn't toss moldy rice. The fungus Aspergillus kawachii fermented the grains, freeing the sugar for yeast to convert to booze. As it fermented the proteins, its fame spread. Umami-rich substances were released into the food. Today, you can find koji in various forms, such as miso paste, rice koji, and black koji.
Aspergillus kawachii
Known in Japan as black koji, this fungus is the basis of many tamari and miso… ContinueWhat Is Koji and What Is It Used For?
Posted on April 28, 2022 at 8:30am 0 Comments 0 Likes
So what is koji? The ancient Chinese didn't toss moldy rice. The fungus Aspergillus kawachii fermented the grains, freeing the sugar for yeast to convert to booze. As it fermented the proteins, its fame spread. Umami-rich substances were released into the food. Today, you can find koji in various forms, such as miso paste, rice koji, and black koji.
Aspergillus kawachii
Known in Japan as black koji, this fungus is the basis of many tamari and miso… ContinueWhat Is Koji and What Is It Used For?
Posted on April 28, 2022 at 5:00am 0 Comments 0 Likes
So what is koji? The ancient Chinese didn't toss moldy rice. The fungus Aspergillus kawachii fermented the grains, freeing the sugar for yeast to convert to booze. As it fermented the proteins, its fame spread. Umami-rich substances were released into the food. Today, you can find koji in various forms, such as miso paste, rice koji, and black koji.
Aspergillus kawachii
Known in Japan as black koji, this fungus is the basis of many tamari and miso… Continue
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