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16 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
12 lip 2023 · There are six major koji-kin or 'tane-koji' producers (種麹屋 tanekojiya) in Japan. All date back more than one hundred years, placing them among the 33,000 businesses in Japan known as 老舗 Shinise or century old shops.
16 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it.
16 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
19 cze 2024 · koji: Japan’s national mould (Aspergillus oryzae), an enzymatic powerhouse used in fermentation to create products such as soy sauce, miso, mirin, rice vinegar, and more. Amazake: A traditional Japanese fermented rice drink, often non-alcoholic—like a sweet non-alcoholic sake, typically used in cooking.
Koji was sold, but it was not sold as "seed koji" (koji starter). Tane-koji was thought to be their secret product. Present day. In 2006, the Brewing Society of Japan designated koji as "a valuable asset carefully nurtured and used by our ancestors," and certified koji as Japan's "national mold".
22 mar 2021 · I knew that Hishiroku is the oldest of the six or so commercial koji merchants still doing business in Japan today, and has been in business for more than 300 years. But to learn more about the company, which is located in the Higashiyama district of Kyoto, I reached out to president Akihiko Sukeno.
