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Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for the fermentation of food. In Japanese, kōji refers to both the Aspergillus starter culture and mixtures of Aspergillus with wheat and soybean meal.
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
For the last seven years, Kammerer has been working with koji mold, or Aspergillus oryzae, which is widely used in Japanese cuisine to ferment soybeans and make things like soy sauce and miso. In ...
The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.
Paraffin wax (or petroleum wax) is a soft colorless solid derived from petroleum, coal, or oil shale that consists of a mixture of hydrocarbon molecules containing between 20 and 40 carbon atoms. It is solid at room temperature and begins to melt above approximately 37 °C (99 °F), [ 2 ] and its boiling point is above 370 °C (698 °F). [ 2 ]
Food mold comes in many different colors and textures. On bread, it may look like green or black spots, says Wee, whereas berries often grow a white cotton-like fuzz, and mold on citrus fruits ...
It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. [ 2 ] [ 3 ] [ 4 ] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. [ 2 ]
"As the mold continues to grow, it can penetrate deeper into the food, even if you remove the visible part," Weitz says. "Even if you remove the moldy part of the food, you are likely still eating ...
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