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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.
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 ...
This week’s menu relies on convenient, whole and minimally processed ingredients like rotisserie chicken and frozen veggies to create fast, filling and flavorful meals. ... Lunch: Leftovers ...
Add this sweet and tangy roasted red pepper dip to your next dinner party menu. Muhammara comes together in just a few minutes using jarred roasted red peppers and a food processor.
Teishoku means a meal of fixed menu (for example, grilled fish with rice and soup), a dinner à prix fixe [31] served at shokudō (食堂, "dining hall") or ryōriten (料理店, "restaurant"), which is somewhat vague (shokudō can mean a diner-type restaurant or a corporate lunch hall); writer on Japanese popular culture Ishikawa Hiroyoshi [32 ...
As we near the holidays, simplify your weeknight cooking with these low-effort, protein-packed dinners. Reviewed by Dietitian Jessica Ball, M.S., RD
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.
The duo is now providing the perfect $20 soup and sandwich combo with menu changes weekly at Hot Soup & Bad Larry’s Sandwiches. Wildair is serving the last of their beloved donuts every Saturday ...