Articles: koji
Make Rice Koji in 12 Easy Steps
Looking for a new cooking project? Try your hand at rice koji! Follow these steps by two renowned chefs to make delicious rice koji at home. The following…
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Koji Kitchen: 6 Recipes to Get You Started
There’s a whole new world out there when it comes to koji. It doesn’t matter if you’re making bread, cheese, or ice cream, koji helps you pump…
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Making Amazing Amazake Rye Bread
Ready to take your rye bread to the next level? Whether you’re in the mood for a piece of toast or an elaborate sandwich, this new twist…
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Greater Flavor: How to Make A Basic Miso Paste
There are reasons that miso paste has become popular around the world: it’s versatile, relatively inexpensive, and can be made in a range of flavors you’d be…
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Holiday Cookies with a Koji Twist
Looking for a twist on a classic cookie? We’ve got you covered! Chef Markow uses the sweetness and caramelization of koji to add a whole new palette…
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Koji for a Touch of Sweetness: Koji Sorbet
The possibilities with koji are endless; cheese, condiments, bread, the list goes on! Let’s not forget about that sweet tooth. It might seem crazy, but koji sorbet is…
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Umami Bomb: Caramelized Miso Cheese
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent…
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Fermentation as Metaphor
If you’re a foodie, then you’re probably familiar with fermentation; sauerkraut, kimchi, cheese, and beer are just a few of the delicious foods that rely on it.…
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Welcome to the Wonderful World of Koji
What if we told you there’s a world of flavor that you’ve never tasted before? There is, and it all starts with a little mold called koji!…
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Growing Koji in Your Own Kitchen
Koji, the microbe behind the delicious, umami flavors of soy sauce, miso, fermented bean sauce, and so many of the ingredients that underpin Japanese cuisine. After you’ve…
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