koji
5 day Koji-aged striploin steak
I have come to love and respect Koji for its many applications resulting in the most delicious of viands and this is yet another domain where it shines. Dry aged meats are hard to beat and I’m not saying Koji rubbed meat is better but it’s different and extremely tasty. The difference comes with aroma, […]
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Amazake
Amazake, another fine product made from the powerhouse Koji is non alcoholic and translates as ama(sweet)zake(sake) It is also made with sake kasu into a, usually, low alcoholic beverage and has a long history of over a thousand years. Although usually regarded as a winter drink it was popular during the Edo period as a […]
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Shochu
The mere utterance of the word conjures up heady romantic images and bittersweet nostalgia for a bygone era strewn with noble characters and a thick layer of folklore something akin to Scottish whisky. This revered elixir is made from the powerhouse fungus Aspergillus oryzae or to you and I, Koji. This mould is responsible for the production of […]
Continue ReadingKoji kin (aspergillus oryzae)
Understanding this essential ingredient in Japanese food culture will bring you closer to it and perhaps even inspire in you some fresh ideas on its application and possible uses in the quest for deliciousness. This invisible dream weaver is responsible for the production of miso, sake, amazake, soy sauce, rice vinegar and shio koji which […]
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