Koji: The Mother of Japanese Cuisine

Koji: The Mother of Japanese Cuisine
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www.japansociet....
Koji, grains cultured with koji mold, is a fermentation starter for Japanese food such as miso, soy sauce and sake. Mixed with salt, it's called shio koji. Used for centuries, shio koji is known not only known to be enzyme rich, but also to enhance the flavor of meat, fish and vegetables through the marinating process. As a salt substitute, shio koji brings umami flavor into your food. In this lecture, Chef Koji Hagihara of the West Village's Hakata Tonton and Sake Samurai Timothy Sullivan explore the importance of koji as a foundation of Japanese cuisine. Chef Hagihara will also reveal his brand new recipes using koji products.
Tasting reception menu:
Grilled chicken brined in shio koji and minced vegetables
Local NY vegetables pickled with shio and shoyu koji
Ramen noodles with shoyu koji meat sauce
paired with
Hakkaisan Honjozo sake provided by Hakkaisan Sake Brewery

[@claudiaschimmer1607]

Wow. Thank you SO much. As a home fermentor, absolutely LOVED this!

[@nrgltwrkr2225]

He is a Master! Wow. Thank you for this video. Wish there was a link to the recipes. Yum.

[@hong_kitchen]

Thanks for your inspiration and I just my first ever Shio Koji. :)

[@redredwine1277]

Very entertaining, thanks👍🏽

[@the_other_seto_kaiba]

That chef guy is good, I can smell what he was cooking through my computer.

[@yellowkaze]

AWESOME!

[@simeonismyname]

I want to eat it all!!!!

[@lc9245]

That mold in Moyashimon is Koji? Damn, I should have noticed when they were making Sake.

[@usamaalhaj80]

Hello
Do you have information about malt rice? What is it? And how we can make it?
Dose miso contain alcohol?
Thanks

[@usamaalhaj80]

@@robertjeffery5364
Thank you very much
Scientifically convincing logical answer👍

[@usamaalhaj80]

@@robertjeffery5364
Very good
I hope you success in this, however
Since I'm thinking of making soy sauce, I have a question here:
Is it necessary to use koji spores for soy sauce or is it correct to use any kind of koji-kin?
As for the ingredients for a soy sauce recipe, do you have something specific and clear?
Thank you

[@MarcosFlores-z1y]

❤

[@Phrosz]

さけはおいしいですね

[@hariatmakhalsa1648]

How do they make koji kin out of koji? Is there a video?

[@jd5787]

I searched how to do it. Apparently you make fresh kome koji, return some of it to the incubator and drop the humidity while keeping the temp constant. Your kome koji should turn greenish and develop spores.

[@CarrionSmile]

Iron chef koji

[@ivanesguimaraes8508]

❤