Aspergillus 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 East Asia 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.
Like yeast starters in bread making, koji kickstarts the fermentation process when added to other base ingredients, like soybeans, rice, or wheat grains like barley. When applied to proteins, koji acts as a curing agent in the production of charcuterie. The enzymes present in koji molds (like amylase and glutamate) transform starches and proteins into amino acids and sugars. The resulting flavors define the realm of umami: sweet, savory, salty, with an undertone of pleasing funk.
Sign at Dosanko
We Make our own koji
Aspergills Oryzae Filamentos Fungus
natural flavour UMAMI Tasty
Enzymes fermented Japanese tradition
Koji is used to make sake, miso. soy sauce and mirin
You can buy Dosanko Koji Salt in the restaurant.
