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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.
The fungus produces two proteins: a-l-arabinofuranosidase and the intriguing C-terminal family 42 CBM. Both enzymes have diverse uses, and they contribute to the flavor and texture of many foods and beverages. A. kawachii koji strain is used in brewing Japanese distilled spirits called shochu.
The fermentation process for Black Koji uses 50% of matured barley Koji, and the brewery malts the barley in the traditional Japanese way. They use the koji to extract an aroma of chocolate and tropical fruits, as well as an umami flavor. The koji is an important part of Japanese food and beverage culture, and it is used in sake, soy sauce, and miso brewing. There are also some added hops for balance.
Fermented foods are good sources of beneficial bacteria. They help to maintain a healthy immune system and skin condition. The starter used to make miso and sake, which are made with rice koji, contains glucosylceramide. This compound has positive effects on the skin and intestinal microbial flora, and the effect may even extend to other products, such as rice. This may be why some people believe that miso is better than plain rice. It is used in Japanese cooking, and it is known to help reduce body weight, fat accumulation and blood sugar.
The traditional form of miso is made from koji obtained from the local grain. Historically, rice was used, but today soybeans are also used. Miso is produced in two main types - white and red. The former contains more koji than the latter, and it is milder and sweeter than the latter. Dark miso contains a higher proportion of soybean koji than white miso.
A Japanese spice known as koji is used to cure meat. Pastrami typically spends three weeks in a brine. By adding koji, the brining process can be cut in half. Koji is also used in sake, miso, and soy sauce. Umansky serves his pastrami on rye bread and eats it with a homemade vinegar mustard. His modern take on the classic Jewish deli favorite was inspired by his grandmother.
Reference: https://mymedici.com.au/koji-what-exactly-is-that-stuff/
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