Ingredients
- rice
- aspergillus oryzae (koji mould)
What is it?
Rice koji is ordinary rice that has been steamed and then inoculated with the fungus Aspergillus oryzae. During fermentation, this fungus converts starches into sugars and proteins into amino acids. This process is crucial for developing umami.Use in the kitchen
- Basis for miso (white and red varieties)
- Indispensable when brewing sake
- In mirin and soy sauce
- Sometimes used in marinades (e.g., shio-koji) to tenderize meat