Koji is an ingredient used in fermentation of traditional foods like miso, soy sauce, mirin and sake, enhancing umami flavour and aroma. Originating in Japan, koji is usually a cooked grain, such as rice or barley, or soy. It is cultured with Aspergillus oryzae, a beneficial mould. As it ferments, koji produces enzymes that break down starches and proteins, creating deepening flavour and aiding digestion. Now making its way into modern kitchens, koji is being embraced as a natural flavour booster. With its savoury, slightly nutty taste, it can be used to marinate meats, enhance vegies,or add depth to plant-based dishes.…
