No Koji, No Japanese Food – The Hidden Science of Japanese Fermentation | KAORI KOUMATU
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#shoyukoji #醤油麹 is a Japanese fermentation seasoning made by combining koji rice with soy sauce and allowing it to ferment for several days to weeks. You can think of it as a living, enzyme-active soy sauce upgrade — thicker, sweeter, more umami, and naturally tenderizing. 🌾 What’s inside shoyu koji? Simple ingredients: #kojirice (rice inoculated with Aspergillus oryzae) #soysauce (shoyu) Sometimes a little water (optional) During fermentation, enzymes from the koji break down proteins and star
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