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Four Aspergillus species in a Petri dish. The bottom two are strains of A. oryzae. Various types of kōji are used, including yellow, black, and white. [2] [1] The kōji is stored for two to three days at 30 °C under high humidity to allow A. oryzae to grow. [3]
Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese , meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
Coji-Coji (コジコジ, Koji Koji) is a Japanese manga series by Momoko Sakura which was serialized in the magazine Kimi to Boku from December 1994 to May 1997. The manga was adapted into an anime television series titled Sakura Momoko Theater Coji-Coji (さくらももこ劇場 コジコジ, Sakura Momoko Gekijō Koji Koji) which aired from October 4, 1997, until September 25, 1999, on TBS ...
Koji, Kōji, Kohji or Kouji may refer to: . Kōji (given name), a masculine Japanese given name Kōji (Heian period) (康治), Japanese era, 1142–1144 Kōji (Muromachi period) (弘治), Japanese era, 1555–1558
A shogi opening (戦法 senpō) is the sequence of initial moves of a shogi game before the middle game. The more general Japanese term for the beginning of the game is joban (序盤).
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Sankaku-jime (三角絞) applied at a modern kosen judo tournament in 2010.. Kosen judo (高專柔道, Kōsen jūdō) is a variation of the Kodokan judo competitive ruleset that was developed and flourished at the kōtō senmon gakkō (高等専門学校) (kōsen (高專)) technical colleges in Japan in the first half of the twentieth century.