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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.
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.
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 ...
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.
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The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts (the resulting mixture is called Koji in Japan; the term koji is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented ...
This mold culture comes from dried A. oryzae spores called tane-kōji (種麹, たねこうじ) or "starter koji" and is isolated from plant matter (usually rice) and cultivated. [15] In the past, the natural presence of A. oryzae spores was relied upon to create koji, but because of the difficulty of producing the culture, tane-kōji is added ...