Rice Koji

Rice Koji Record from Hot Sauce Survey

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Images Sourced from the Aspergillus oryzae Wikipedia Record.
Ingredient NameRice Koji
Ingredient Type Fungus
World RegionSoutheast Asia
Wikipedia SummaryAspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. Barley kōji (麦麹) or rice koji (米麹) are made by fermenting the grains with A. oryzae hyphae.Eiji Ichishima of Tohoku University called the kōji fungus a 'national fungus'(kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the kōji for sake brewing, but also for making the kōji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.The Japanese word kōji (麹) is used in several meanings, and in some cases it specifically refers to A. oryzae, while in other cases it refers to all molds used in fermented foods, including Monascus purpureus and other molds, so care should be taken to avoid confusion. Varieties used for shōchū making == Three varieties of kōji mold are used for making shōchū, each with distinct characteristics.Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchu and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolating and culturing aspergillus such as A. kawachii, A. awamori and a variety of subtaxa of A. oryzae, which made great progress in producing shochu in Japan, and since then aspergillus developed by Kawachi has also been used for soju and makgeolli in Korea. Thus, white and black kōji are mainly used in the production of shōchū, but only yellow kōji (A. oryzae) is usually used in the production of sake.
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Recipes Using This (1)
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Ingredients Used With This Ingredient (15)
Peppers Used With This Ingredient (1)
Date Added1 Year Ago
Date Last Updated6 Months, 2 Weeks Ago
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