How to Kōji (food)

What You Need to Know

Kōji is a filamentous fungus, most commonly Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal. The latter can be fried and eaten directly or processed to a sauce.

Steps

1. 1.

   Miso (Japan): Koji breaks down soybeans and grains to create the complex umami flavor base

2. 2.

   Soy Sauce (China/Japan): Koji initiates the fermentation that produces characteristic savory compounds

3. 3.

   Sake (Japan): Koji converts rice starches into fermentable sugars for alcohol production

4. 4.

   Amazake (Japan): Koji enzymes break down rice into sweet, drinkable porridge

The Science

Primary Reaction

Fermentation

Common Mistakes