Have you ever wondered what gives your favorite Japanese foods like miso soup, soy sauce, and sake that deep, savory flavor? The secret ingredient is koji. Our friend and culinary educator Misaeng Suh, born and raised in Japan, shares her wisdom and techniques for making your own koji at home in her latest video.
What is Koji?
In Japanese cooking, koji (麹) refers to a mold called Aspergillus oryzae, which is grown on grains like rice, barley, or soybeans. This mold is used to ferment and transform starches and proteins into simple sugars and amino acids. The result is a boost in umami flavor and improved digestibility.
Koji is the foundation for many of Japan’s most beloved traditional foods, including:
- Soy sauce (shoyu)
- Miso paste
- Sake
- Mirin
- Amazake
It has a sweet, earthy aroma and is valued for the depth and complexity it brings to fermented foods.
Make Koji at Home
In her beautifully produced video, Misaeng walks viewers through the process of making koji using simple ingredients. Many of these ingredients are available right here at Oryana, the koji can be purchased at your local Asain market or grocery store. She also shares a few delicious recipes that feature homemade koji and demonstrate how easy it can be to bring traditional Japanese fermentation into your own kitchen. Watch the video below!
View the written recipe in our Fresh Press Newsletter.
About Misaeng Suh
Born and raised in Japan, Misaeng Suh has been teaching cooking, Japanese language, and art classes since 2005.
Follow Misaeng and her work at iroirocreations.com for original recipes, Japanese language tips, and upcoming
course schedules.
