koji Archives | Science Meets FoodScience Meets Food

05 August

Culturing Koji at Home

By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its...

amazake, cheese cloth, Culture, fungus, incubator, koji, koji kin, rice, shiokoji Fermentation, Food History & Tradition, Food Industry, Food Microbiology, Food Safety & Processing, Food Technology, Food Trends Leave a Comment

28 August

Top 10 Most Flavorful Posts: Editor’s Choice

BY: SCIENCE MEETS FOOD Here at Science Meets Food, we spend a lot of time thinking about the science of food. Whether working hard in the lab, strolling into a great restaurant, or procrastinating on Reddit, we love to...

beer, coffee, koji, kokumi, persimmons, smell, spicy, stroopwafel, Taste, turkish, umami Fermentation, Food Chemistry, Food History & Tradition, Food Technology Leave a Comment

11 July

Koji

By Bryan Quoc Le | www.bryanquocle.com Koji in the Kitchen Koji is gaining a resurgence in the amateur culinary community as people are finding new ways to apply this ancient mold culture to cooking.1 Koji is traditionally used in Oriental cuisine...

fermentation, flavor, Food Chemistry, food microbiology, food trends, koji Education & Experiments, Fermentation, Food Microbiology Leave a Comment