Welcome to
On Feet Nation
Thomas Shaw Online
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.
Added by Earlean Ferrick on April 29, 2022 at 9:00am — No Comments
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.
Added by Earlean Ferrick on April 28, 2022 at 10:30am — No Comments
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.
Added by Earlean Ferrick on April 28, 2022 at 8:30am — No Comments
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.
Added by Earlean Ferrick on April 28, 2022 at 5:00am — No Comments
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.
Added by Earlean Ferrick on April 20, 2022 at 7:30am — No Comments
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.
Added by Earlean Ferrick on April 20, 2022 at 5:30am — No Comments
© 2024 Created by PH the vintage.
Powered by