Science
Primary Reaction
Proteolysis
Sensory Profile
Wine Analogy
Similar complexity to aged Sherry or Madeira wines
Coffee Analogy
Earthy depth like Sumatran coffee with umami notes
Perfume Analogy
Warm, fermented notes akin to amber-based oriental perfumes
Culinary Applications
Shoyu (Japanese soy sauce)JapanKoji breaks down soy proteins into glutamic acid for umami, while wheat starches convert to sugars
Doubanjiang (Fermented chili bean paste)ChinaKoji fermentation develops deep savory notes and softens fava beans
Makgeolli (Korean rice wine)KoreaKoji saccharifies rice starches to fermentable sugars for alcoholic fermentation