Koji is an essential ingredient of Japanese cuisine that enhances your daily dining into a healthier experience simply by adding it to your recipes. It is brought to life by cultivating Koji Fungus (the fungus Aspergillus oryzae) on grains such as rice, wheat, or soybeans. Koji generates large amounts of enzymes and facilitates fermentation, therefore it is used to produce a wide variety of world-famous Japanese fermented foods and seasonings, such as miso, soy sauce, mirin sweet seasoning, and rice vinegar. Using these ingredients can add an extra depth and rich flavor -the Japanese notion of “Umami”- to your cooking. You can add them directly to soup or make dressing with them. Traditionally, it is said in Japan consuming meals with these Japanese fermented seasonings results in a better dining experience for the body, the mind, and the soul. Be as creative as you like when using these seasonings. Enjoy your well-being every day with Japanese Koji!
Thanks to Japan's four distinct seasons and geographical diversity, Japanese people have access to a wide variety of fresh foods, and respect their inherent flavors. They have developed a unique “fermentation culture” to bring out and emphasize the natural flavors of food, to which Koji holds the key. Fermentation refers to positive changes in foods resulting from increased microbes. It makes foods last longer and improves the functional and nutritional value. The flavor of fermented foods varies depending on the ingredients used as well as the microbes acting on those ingredients. In addition to those derived from Koji, there are many other fermented foods all around us such as yogurt, cheese, and beer.
Here are some Japanese fermented seasonings that are made with Koji.
Fermented seasonings made from Koji are not only beneficial to your well-being, but also deliver a variety of culinary effects.
Many Japanese dishes effectively use the features of fermented seasonings to harness and highlight the many flavors of fresh foods produced in Japan.
