What You Need to Know
Fermenting with koji involves the use of Aspergillus oryzae to break down starches into sugars, amino acids, and other compounds, contributing to the development of umami flavor. This process typically occurs between 10°C to 20°C and can take anywhere from 7-14 days to several weeks or even months.
Steps
- 1.
Shio Koji (Japan): Tenderizing marinade
- 2.
Doenjang (Korea): Base fermentation
- 3.
Amazake (Japan): Sweet rice beverage
The Science
Primary Reaction
enzymatic breakdown of starches