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In Japanese, kōji refers to both the Aspergillus starter culture and mixtures of Aspergillus with wheat and soybean meal. It can be fried and eaten directly or processed to a sauce . [ 1 ]
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 ...
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.
Japanese authorities on Wednesday ordered drugmaker Kobayashi Pharmaceutical to recall three dietary supplement products containing red yeast rice, or beni koji, after they were linked to two deaths.
Miso, depending on the variety, consists of a starter culture called kōji (麹), soybeans, and usually a grain (either rice, barley, or rye). [14] The miso goes through a two-step process; first creating the kōji , and second the kōji is combined with the other components, and the mixture is left to be enzymatically digested, fermented and aged.
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;
Those considering picking up a portable jump starter that can live in their car will do well with this particularly great option, as it goes beyond just being able to jump-start. And of course, it ...
Do what Jason does, and have Cold Stone mix brownie pieces into your cup of cake batter. Read the original article on Food & Wine. Related articles. AOL.