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TAG : koji

Koji in the Kitchen

Shutterstock /Brent Hofacker In the first article in this series, we opened with a soaring overview of Aspergillus oryzae, or “koji,” covering what it is, why it works, and some of the ways it’s used. In this article, we bring it back to the home countertop and explore everyday uses ...

Molding a Future with Koji

  Photo by Kirsten K. Shockey In the first two articles of this series, we introduced Aspergillus oryzae, or koji, in a way we hope has encouraged readers to embark on their own relationships with this amazing mold. After becoming acquainted with the fungus in “Koji: An Ancient Mold and Its ...

Shiitake Tasty Paste Recipe

  Shutterstock/norikko You can use fresh mushrooms in this recipe, but I find that the flavor of dried mushrooms is superior in this application. With dried mushrooms, the flavor is pure mushroom umami. Use this tasty paste like mushroom broth; we use it in anything that needs a little extra ...

Amazake Recipe

  Shutterstock/norikko This recipe is for a very basic amazake. It’s traditionally made with rice — brown, sweet brown, or white — but it works wonders on any grain. This amazake has a thick consistency; eat it as is, or blend it with water to make an amazake beverage. We recommend ...

Homemade Amazake and Sweet Amazake Custard Pudding Recipe

 Homemade Amazake Amazake is my favorite traditional sweet drink. It reminds me of my time working as a nurse in Japan and still always comforts me and makes me feel very warm and cozy. To make this, you will just need kome koji, which you can buy online or in supermarkets, and some sort of ...

Fermentation

Inspiration for edible alchemy.