miso

Koji 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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  May 23, 2017   No comments