Sakekasu is made from steamed rice and kome-koji (rice malt). During the fermentation process that produces sake, the solids, or lees, that remain after the liquid is captured is called sakekasu. Contents: What is Sakekasu? Sakekasu Recipe What is Sakekasu? Sakekasu has health as well a...
What is on sake labels? Regulation for the sake of consumer health Sake is an alcoholic beverage of Japanese origin made from fermented rice. It is produced with only four ingredients: rice, water, koji (a type of fungus or mould) and yeast. Even though it is often also called rice-wine...
Region. Unlike wine, which in theory is made only from grapes and yeast, sake is made in a two-step process: rice is first polished, soaked and steamed. A mold called koji is then added to the rice before yeast takes over the alcoholic fermentation. The process uses so much water that...
breaks down rice using a two step fermentation process. Rice starch is converted to sugar, then that sugar is converted to alcohol by yeast. In essence, this makes the sake production process actually more closely related to beer than wine. ...
Koji helps convert the starch in rice to sugar, thus enabling fermentation) and yeast (arguably, a more significant ingredient than yeast is for wine but I am saving that argument for another article). Some styles of Sake can also add alcohol in the form of distilled Spirit and/or lactic ...
Most shoyu recipes also utilizeKoji, a type of filamentous fungus widely used for rice and barley saccharification purposes in alcohol (sake, for example) and soybean fermentation (like in miso paste). However, in some instances, Koji may be substituted with other mold cultures (though, for fai...
Koji, Aspergillus oryzae, is an important mold spore in the culinary community, and has recently become more well known in Western Food culture due to its use by chefs of notable restaurants. Koji is responsible for creating delicious ferments such as shochu, soy sauce, miso, and sake. Tea...
Here at Narita, Kanjo conducted a Goma rite in front of the image lasting 21 days, praying for the sake of peace. On February 14, 940, the final day of the Goma prayer, the revolt was suppressed and Naritasan was founded to commemorate the victory. The temple is famous for its Goma ...
that has been used in East Asia to ferment starches into sake, soy sauce, and miso for centuries. First, the team used CRISPR-Cas9 to develop a gene editing system that can make consistent and reproducible changes to the koji mold genome. Once they had established a toolkit of edits, they...
(raw fish), or other seafood might be the main course of Western meals, but dishes like sakana no nitsuke (fish simmered in a sake-based sauce) and kamaboko (fish cakes) are just one part of a Japanese meal. Today, many other proteins such as chicken, beef, and pork are common as...