Description
Koji enzymes break down proteins and starches into umami compounds and simple sugars.
Technical
Aspergillus oryzae produces amylases and proteases that hydrolyze rice starches into maltose and proteins into glutamic acid. Secondary fermentation with lactic acid bacteria lowers pH.
Culinary Significance
Creates complex sweet-savory profiles in pickles while reducing traditional salt requirements by 30-40%.
Science
Primary Reaction
Starch → Maltose (α-amylase EC 3.2.1.1)
Parameters
Temperature
28°C optimal
20°C to 32°C range
Time
2-4 weeks
3 days – 6 months
Equipment
Hangiri (wooden tub)Shiba-zaru (bamboo strainer)Washi paper covers