A koji starter, simply referred to as "koji," is a crucial ingredient in the traditional Japanese fermentation process. Koji is a type of fungus, specifically the Aspergillus oryzae, that is used to inoculate and ferment various food products. It plays a fundamental role in the production of several Japanese staples, including soy sauce, miso, sake, and mirin.
Additionally, koji is available commercially as a starter culture, making it more accessible for home cooks and producers who want to experiment with fermentation and traditional food preparation.
The specialty of this koji starter in miso making lies in its ability to produce enzymes that break down complex carbohydrates and proteins into simpler compounds, transforming the raw ingredients into the flavorful miso paste. Here are some key aspects of the koji starter's role in miso making.
Additionally, koji is available commercially as a starter culture, making it more accessible for home cooks and producers who want to experiment with fermentation and traditional food preparation.
The specialty of this koji starter in miso making lies in its ability to produce enzymes that break down complex carbohydrates and proteins into simpler compounds, transforming the raw ingredients into the flavorful miso paste. Here are some key aspects of the koji starter's role in miso making.