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 […]
Tag Archives | miso
People tend to think it takes time to cook Japanese food. The answer is yes and no. Just like any other food in the world, you could spend all day to prepare everything from scratch, but we don’t have such luxury every day. The trick is ingredients preparation. There are many things you can do […]
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, […]
We can buy miso easily at Japanese grocery stores or health food stores. But I heard that homemade one is really delicious and it’s also simple to make. So I gave it a try. I prepared ingredients for the fermentation process on January 17th. You can find a recipe from my recipe page. The only […]
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 […]
Japanese eat less food, less junk food, less sugar, less fat and less animal protein in general than the people who live in other developed countries. Japanese cuisine uses many vegetables and fish, and small amount of meat. But Japanese food in general contains a lot of salt. As a result, the Japanese suffered fewer […]
Miso is a pasty fermented seasoning made from koji, salt, soy beans, rice, or barley. Cooked ingredients are combined with koji and salt. Then let it sit over 6 months for fermentation process to take place. Miso is made all over Japan, and and some people still make their own. In the market, red, white, rice, […]
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