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...
Sparkling Sake has actually been around for a while but with the trend of Sparkling Sake lately, its style has expanded so much in the last few years, with over 100 brands. The Sake with still active lees or yeast inside the bottle is usually bubbly. But the new line of Sparkling has ...
rice-based alcohol made with only cooked, unpolished rice, water and nuruk. Nuruk is a grain cake and the catalyst for fermentation; it hosts colonies of bacteria and yeast and several strains of koji (as opposed to the single strain of koji, Aspergillus oryzae, used in Japanese rice ...
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. ...
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...
Even though rice has a rather bland flavor, sake, particularly Ginjo-shu, has fruity flavors similar to apples, bananas, and various fruits. These flavors
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...
David Lloyd George Noakes (1942–2020) is best known for his insatiable curiosity, his quick wit and dry sense of humor, his scientific contributions to the field of animal behaviour, and his ability to form and maintain long-lasting connections. His research interests were vast but remained gr...