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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.
Drumming up enough U.S. consumer interest in food made from waste will require a pitch that goes beyond the increasingly futile message that "this is better for the planet." But that kind of ...
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.
Here's why mold grows on food, what happens when you eat it, and tips to keep food mold-free. What is mold? Molds are microscopic fungi, Josephine Wee, Ph.D., an assistant professor of food ...
Wood stain is a type of paint used to colour wood comprising colourants dissolved and/or suspended in a vehicle or solvent. Pigments and/or dyes are largely used as colourants in most stains. The initial application of any paint or varnish is absorbed into the substrate similarly to stains, but the binder from a stain resides mainly below the ...
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The koji technique can also be applied to chicken and shrimp. [ 3 ] When dry aging using a moisture permeable material, surface mold growth is not present, flavor and scent exchange within the refrigerated environment is not a concern, and trim loss of the outer hardened surface is measurably reduced. [ 4 ]
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