koji
Sake starter fungus
Koji is a mold (Aspergillus oryzae) cultivated on grains or soybeans to produce enzymes that break down starches and proteins.
It's the essential starter culture for making soy sauce, miso, sake, and other fermented East Asian foods.
The same word names the grain or substrate inoculated with this mold: The chef spread koji on barley to make miso.
Thick sticky substance
- soybeansProtein-rich Asian legume
- akaAlternative name indicator
- fermentedTransformed by microbial action
- agingGrowing older over time
barrels · dashi · soup · marinade · glaze · tare · umami · salt
Fermented bean condiment
- tamariGluten-free Japanese condiment
- wheatCereal crop for flour
- soybeansProtein-rich Asian legume
- pressingRequiring immediate attention
aging · barrel · artisan · umami · brewing · sodium · seasoning · teriyaki
Genus of filamentous fungi
- inoculationInjection conferring disease resistance
- culturesCollective human practices
- enzymesReaction-speeding proteins
- amylaseStarch-digesting enzyme
protease · spores · mycelium · substrate · incubation · propagation · starter · cultivation
paste
Thick sticky substance
- soybeansProtein-rich Asian legume
- akaAlternative name indicator
- fermentedTransformed by microbial action
aging · barrels · dashi · soup · marinade · glaze · tare · umami · salt · rice
soy sauce
Fermented bean condiment
pressing · aging · barrel · artisan · umami · brewing · sodium · seasoning · teriyaki · ponzu
aspergillus
Genus of filamentous fungi
- inoculationInjection conferring disease resistance
- culturesCollective human practices
- enzymesReaction-speeding proteins
amylase · protease · spores · mycelium · substrate · incubation · propagation · starter · cultivation · moisture
glutamate
Excitatory neural transmitter
flavor · taste · fermented · aged · mouthfeel · deliciousness · enhancement · seasoning · broth · dashi
nihonshu
Japanese rice alcohol
- Fermented Foodskimchi, sauerkraut, miso, yogurt, soy sauce
- moldsmolds, silicone molds, plastic molds, rubber molds, black mold
- fermentationyeast, brewers yeast, wine fermentation, wine yeast, wild yeast
- cooking agentsbaking powder, baking soda, yeast, active dry yeast, instant yeast
- fungal productsmushroom, mushrooms, yeast, mycelium, truffle
- koji ferments
kojiyeast
Fermenting fungus
baker's yeast · brewer's yeast · lactobacillus · wild yeast · mother of vinegar
kojipasteurization
Thermal pathogen elimination process
sterilization · irradiation · chemical preservatives · pickling · smoking
kojibaking soda
Sodium bicarbonate powder
baking powder · smoking · pickling · raw · unfermented