How to Fermentation with Koji-Kin

What You Need to Know

Koji-kin breaks down starches into sugars, amino acids, and other compounds, producing lactic acid, acetic acid, and other flavor compounds through fermentation.

Steps

1. 1.

   Shio Koji (Japan): Creates enzymatic marinade for tenderizing proteins

2. 2.

   Douchi (China): Transforms black beans into fermented condiment

3. 3.

   Amazake (Japan): Produces sweet rice drink through starch conversion

The Science

Primary Reaction

Enzymatic hydrolysis and microbial fermentation

Common Mistakes