What is Koji?
Koji, it's a fungus called Aspergillus oryzae. It has been used in East Asia to ferment food and to make alcoholic beverages for millenia. It is named 'national fungus in Japan', first mentioned in China 300 BCE. It provides enzymes for transforming raw foods into more redily digestable compounds. It also contributes to the colour, flavour, aroma and texture of fermented foods. Brings out true UMAMI taste.
KOJI IT'S AN EXCELENT FOOD TRANSFORMER AND ENCHANCER.
Coming soon to Mycobee!
MEAT & FISH TENDERER
Koji speeds up curing process of meats. The enzymes produced by Koji can help release amino acids and peptides that contribute to complex flavours and aromas in the meat and fish. This adds an extra layer of depth and richness to the meat's taste.
Fermentation with Koji is faster than traditional methods enchancing taste and texture of vegetables, but what is most important it doesn't kill good bacteria in food.
Marinating all kinds of foods with Koji is giving them more flavour, better texture, making food more digestable for us.
BAKING & COOKING
For baking bread, dough is more moist and fluffy. Cookies taste better and are softer. Koji makes pancakes delicious!
Koji has been used for millenia in Japan to make alcoholic beverages as sake.
SAUCES & STEWS
Koji is a perfect addition to stews and sauces.
SOUPS & MISO
Koji has been used for millennia in Japan to make a miso. It can be added to any soup to enchance the flavour.
Bring out true UMAMI flavour to your fresh salad using Koji.
Using Koji, you can enjoy your pickles after one day of making them. Fascinating!
SMOOTHIES & ICE CREAMS
Koji can be added to smothies and ice creams. It is natural sugar replacement, perfect for people on low sugar diet.
Koji is packed with enzymes
Koji is a natural digestive aid
Koji is an excellent probiotic
Koji is a natural sugar replacement
Koji bring complex UMAMI flavour