Label
All
0
Clear all filters
Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Koji the Japanese name for a product which consists of steamed cereal (usually rice) or legumes, fermented for several days, to provide a starter for preparing other fermented products, including soy sauce, miso, and saké. A flat yellowish-green cake in appearance, it is not edible itself but is rich in the enzymes needed for making these edible end products. The mould Aspergillus oryzae is the most prominent of the fermenting agents which produce koji, but many others may be involved, depending on the precise results to be achieved.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title