Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji because of its production of enzymes which metabolize starches and proteins. Learn how to grow your own culture and to utilize it in natural fermentation processes. Koji is also a remarkable flavor enhancer. Some uses for koji in your home kitchen include: tenderizing meats, pickling vegetables, making bacon and other cured meats, as well as miso, soy sauce, sake, sauces, dressings, sugar substitutes and more. You can also utilize it to reduce salt in your cooking. Meredith Leigh will explore the science, history, and practical application of koji culture in the home kitchen, and demonstrate a range of uses for this amazing mold.
VIDEO: Koji In Every Kitchen with Meredith Leigh
Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji because of its production of enzymes which metabolize starches and proteins. Learn how to grow your own culture and to utilize it in natural fermentation processes. Koji is also a remarkable flavor enhancer. Some uses for koji in your home kitchen include: tenderizing meats, pickling vegetables, making bacon and other cured meats, as well as miso, soy sauce, sake, sauces, dressings, sugar substitutes and more. You can also utilize it to reduce salt in your cooking. Meredith Leigh will explore the science, history, and practical application of koji culture in the home kitchen, and demonstrate a range of uses for this amazing mold.
I love this video. I watched every while cause every time I try thing other bump to my mind and I found really good info here.
I'm wondering what's the difference between cure meat with koji kin vs koji rice?
I also try to follow Jeremy umansky work I found it so interesting, but I haven't found a book or something. If you know a way to get some info, I'll really appreciate it. Thanks in advance!!! Keep your great work
Msg lowers requirement of salt to achieve the same salt perception. MSG is a type of amino acid or broken down protein. There is every reason other broken down proteins will have the ability to enhance flavour without much salt.
Just a heads up, the kōji (こうじ/麹) is the malted result obtained from growing a mold culture (Aspergillus oryzae) on rice. Chinese people use 米麴 to refer to the same thing.
If you talk about "Aspergillus oryzae" you have to use kōji-kin (こうじきん/麹菌) which is made from the Chinese 麴菌 literally meaning "Aspergillus mold".
In short koji = koji-kin + rice
Wow! Thank you, this video is riveting
For anyone looking for that gem cultures link I think it's http://www.gemcultures.com in Washington, not Cali.
The page in the video looks like it's for some Asian band.
Once you have Shio Koji in the fridge, can you add cooked rice and a bit of water to get more shio koji? Thanks
so i cant use a koji rice like a normal rice with the dish? it wont be tasty?
What about using a sous vide circulator to keep the temps steady at 138 or 80?
Is it possible to ferment using miso? How will the effects be different?
Hi, thanks for these resources. I have purchased two of your books. Can you please name or link the paper talking about A. Orzae out-competing other surface molds? Do you keep a list of interesting papers somewhere?
leigh search for formagge which turned to be frommage I don't know but it's an old language which we lost it's criteria through it's transcription though I'm sure it is the real science of mold or koji the good mold which is a friend to haemoglobin in human blood .So it can be a mold in formmage ( using grain branes )or a mold in cream of tartar that is growing mold in other words using soft phylum as water chestnut ,asparagus,celery,etc how can you feed them both ?you can use the sweet liquor comes from a dehydration process as pumpkins but be careful don't fridge them it will turn into fungi of course you can use any sap except the sugar cane .oh I forgot to tell you that when you feed them too much sweetie tweet it will form yeast that is formed to most successful bakeries .It is science that's why they call it magic cause however and wherever you perform it you will get different result .For instance once barefoot contessa asked her viewers to put brioche dough into fridge then I make it as she said then I noticed that she is living in a different zone than mine and outer of the fridge is so warm it can kill the yeast so she put it in the fridge.Leigh you are so lucky everything around you acknowledge the source of sciences ; my prayers remember rushes or red spots means allergy and allergy can cure failure organs and so on the chain of species has a chain of micro-organism,stay healthy and leave wealthy.
Thank-you very much Meredith for sharing your knowledge with us. I have just received my pack of koji-kin (from Japan) and can't wait to start growing my own koji, I am from Cape Town, South Africa and I only discovered koji a few weeks ago, koji is not really known by us, so I was not able to find a fresh supply anywhere, so I can't wait to get my koji growing. Once again Thank-you for this wonderful presentation, I thoroughly enjoyed it.
Thank you for sharing this information, however, I wish you would not use this perfectly vegan product to prepare meat … #govegan #savetheplanet
thanks but what is it, what does it look like ?
For the ice cream you used less sugar only added a small amount so with you being diabetic how did that affect your blood Reading? Donnafickerman@gmail.com
Thank you so much this was exactly what I needed to break down with Koji actually is and how to use it
I am using a tempeh that has been dehydrated and powdered in the blender to try to inoculate rice to start my own koji rice. Am I dreaming? I have it in the dehydrator lowest setting with a bowl of water on the rack under it. I have my chick pea miso inoculated mashed chick peas waiting in the fridge for my koji rice.. In a year I guess I will know.
Could I get the handout too in online form?
Wow what an informative video thanks
Anyone know what's the "peer reviewed paper" she mentioned around 3:30 regarding wild fermentation and aspargillus….???
Hey Mer,
This is a fantastic video. Thank you so much. I will definitely be sourcing your book and trying some of the curing recipes and methods.
Just wondering if you have a pdf of something for the Amazaki's and other recipes that you gave out at this workshop?
My husband is allergic to penecillin(sp?) and he's very cautious whenever mold is present. Do you think this would still be safe for him?
Hola gracias por la traducion .no se inglés!!
This turned out to be a lot more awesome than i thought it would.Ive grown koji before but this blew me away….so much i didnt know….Great vid
Thank you for the time you put into doing these seminars.
What a world of information she opens up!
i love this