Koji is mold that is used to produce salt koji (mold). Salt koji is a traditional Japanese seasoning, which is produced by fermenting koji with salt and water, and became very popular in 2011 in Japan.
Koji is a food ingredient in which mold (aspergillus) is grown on a grain base, which is used for sake, soy bean paste, soy sauce, and other traditional Japanese seasonings and foods. Rice that the koji grows on is referred to as rice koji. The koji produces enzymes—amylase converting starch into sugar, protease decomposing protein and lipase decomposing fat. These enzymes enhance the umami (pleasant savory taste) of food and soften the food texture. During the fermenting process, the koji produces vitamins that are necessary nutrients for maintaining health.
How to make salt koji and Amazake（sweet sake）
Following are some recipes showing the usage and effect of the koji.
- Product category:
- Places of origin of raw rice:
- Tochigi Prefecture, Japan
- Place of final processing:
- Package size:
- 300 g
- At room temperature
Pan-fried chicken with salt koji
1. Prepare salt koji equivalent to 10% the weight of the chicken. Coat the chicken with the salt koji for two to three hours before cooking. Cover the chicken with cellophane wrap.
2. Heat a frying pan, grease the frying pan and pan-fry the chicken. Be sure the frying pan does not become too hot because that will burn the chicken. Add herbs or pepper as you like before pan-frying. Before serving, you can add lemon or mustard for extra flavor. Instead of chicken, you can also use pork, which also has a tasty flavor.
Pan fried fish with salt koji
1. Prepare salt koji equivalent to 10% the weight of the fish. Coat the fish with the salt koji for two to three house before cooking. Cover the fish with cellophane wrap.
2. Heat a frying pan, grease the flying pan, and pan-fry the fish. Be sure the frying pan does not become too hot because that will burn the fish.
Add herbs or peppers as you like before pan-frying. Before serving you can add lemon or mustard for extra flavor.