Koji is used to make many of the staple ingredients of Japanese cuisine. It gives soy sauce, miso and sake their defining tastes through its ability to transform simple grains and beans into something nourishing and moreish. As the cornerstone of Japanese cuisine, we thought long and hard ...
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...
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...
and a clarified layer known as chungju or yakju forms on top. Chungju is a sake-like beverage unto itself, and it’s also sometimes distilled to make soju. The remaining
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 is a culture made from a grain like rice or barley (or soybeans) that’s been inoculated and fermented with a mold called Aspergillus oryzae. Think of this cool culture as the starter that kicks off the fermentation needed to produce miso (as well other foods like sake and soy ...
Miso is made from boiled or steamed soybeans fermented with koji (grains, such as rice or barley, inoculated with the moldAspergillus oryzae), salt and yeast. Koji, which breaks down starch molecules into sugar, is also a key ingredient insake makingand soy-sauce production. Traditionally, gi...
What Is Mirin? Mirin is a rice wine. In its truest form (called "hon mirin" – more on that later), mirin is the product of fermenting a mixture of steamed glutinous rice and cultured rice calledkojiin a bit ofshochu, which is a distilled rice liquor. After sitting for a period rang...
©Koji Shinasaka•Akihiro Kumeta/Bungeisha•Anime Beans Ghost in the Shell: Ghost ChaserVR attraction debuts in Tokyo November 1, 2018 After the globally acclaimedGhost in the Shell: Virtual Reality DiverVR experience, selected at Venice and Sitges this year, director Hiroaki Higashi (stoicsen...
The sweetness comes from rice and a lot of Sparkling has no added sugar, as their ingredients are the same as normal Sake, i.e. rice, rice koji, yeast and water. 3. Easy to Drink It is easier to drink with the low alcohol content and the sweet taste, compared to normal Sake. Norm...