Description
Fermenting with koji is an ancient Japanese technique used to preserve and flavor foods.
Technical
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.
Science
Primary Reaction
enzymatic breakdown of starches
Sensory Profile
Aroma ()
umamiearthymushroom-likenuttyslightly sweetmildly fermented
Wine Analogy
aged sherry
Coffee Analogy
naturally processed Ethiopian beans
Perfume Analogy