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Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for the fermentation of food. In Japanese, kōji refers to both the Aspergillus starter culture and mixtures of Aspergillus with wheat and soybean meal.
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
Koji, Kōji, Kohji or Kouji may refer to: Kōji (given name), a masculine Japanese given name; Kōji (Heian period) (康治), Japanese era, 1142–1144; Kōji (Muromachi period) (弘治), Japanese era, 1555–1558; Koji orange, a Japanese citrus cultivar; Andrew Koji Shiraki (born 1987), singer/songwriter known as Koji
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam. Red – usually from beetroot or by frying annatto seeds to make oil (dầu điều) Orange – usually used for sticky rice, comes from gac; Yellow – from ...
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Phan Kế Bính, Việt Nam phong tục (Customs of Vietnam), Đông-Dương Tạp-chí Publishing, Hà Nội, Ton-Kin, 1913–5. George Coedes. The Making of South East Asia, 2nd ed. University of California Press, 1983. Trần Ngọc Thêm. Cơ sở văn hóa Việt Nam (The Foundation of Vietnamese Culture), 504 pages. Publishing by Nhà ...
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Brought to Vietnam by the Hoa (Vietnamese of Chinese descent), the presentation of the dish is unique to Hội An where it is prepared by a single Chinese-Hoianese family. [ 3 ] The name "White Rose" dates back to the 1990s when it was first coined by a French tourist to describe the appearance.