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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.
It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation. However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae. [2] [3] A. oryzae is also used for the production of rice vinegars.
Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.Red yeast rice is what is referred to as a kōji in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Outside Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, in natural food stores in the U.S. and Europe, as a beverage and natural sweetener. Similar beverages include the Chinese jiuniang and Korean gamju or sikhye. In grape winemaking, must – sweet, thick, unfermented grape juice – is a similar ...
In contrast, red koji mold is a species classified as Monascus, and is used in Chinese and Taiwanese fermented bean curd. Some red koji molds produce a mycotoxin called citrinin, which is known to cause kidney disease, but the product uses red koji mold that does not have the gene to synthesize citrinin, and in fact no citrinin was detected. On ...
Koji orange, a Japanese citrus cultivar; Andrew Koji Shiraki (born 1987), singer/songwriter known as Koji; Koji, the software that builds RPM packages for the Fedora project; Koji (food), molds used to ferment food; Koji, an interactive content creation tool from GoMeta
It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in ...
It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. [ 2 ] [ 3 ] [ 4 ] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. [ 2 ]