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The process of making rice wine and fermented bean paste using moulds was first documented in the 4th century B.C. [23] In 725 AD the Japanese book Harima no Kuni Fudoki ('Geography and Culture of the Harima Province') first mentioned kōji outside of China and described that the Japanese produced kōji with fungal spores from the air.
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 ...
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Applying a very thin layer of animal fat or cooking oil (ranging from vegetable oil to lard, including many common food-grade oils). [14] Polishing most of it off so that barely any remains or alternatively use a seasoning paste; Heat the cookware to just below or just above the smoke point to generate a layer of seasoning. [15] [16] [17]
Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients. [2]
The onion and garlic powder give it that savory base, the paprika adds some nice color (if you use smoked paprika it'll be smoky too), the oregano brings a bit of herby freshness, the gochugaru ...
Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted and crushed. Koji culturing: Equal amounts of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture and mixed, or the mixture is allowed to gather spores from the environment ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.