I’ve made miso, sake (doburoku), amazake, or other fermented products using rice koji. But I’ve never made koji itself. Koji is cereal covered with cultured mold. Most common koji is rice koji, which can be bought at a Japanese grocery store or through several online shopping sites. There are other types of koji exist, such […]
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Kinzanji miso is to eat as a side dish. It’s not for miso soup, even though it can be used for cooking. But most likely it’s eaten as is. It’s delicious on top of cooked rice or with fresh vegetables, such as cucumbers. When the last time I made kinzanji miso, I let it spoiled, […]
Regular miso we usually use for miso soup are made from soy and/or grains. The condiment is to be mixed with something to flavor food. There are different kind of miso, called okazu (side dish) miso. They are either fermented vegetables with koji cultures, or mixture of miso and vegetables. Kinzanji miso is one of […]
Koji is a culture which is made up of multiple complex organisms, including mold, bacteria among others. In humid Japan, koji occurs naturally. It generates an enzyme, which causes fermentation that brews the sake, soy sauce, shochu (Japanese distilled liquor), vinegar, and creates miso and pickles. In order to make koji, rice, barley, soy beans […]
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