Sentences with word «koji»
"Koji" is a Japanese word that refers to a type of fungus called Aspergillus oryzae. It is used in the production of many traditional Japanese foods such as soy sauce, miso, and sake. Full definition
Miso Master Organic Chickpea Miso has less salt and more rice koji (rice innoculated with aspergillus spores) than traditional misos.
great-eastern-sun.com
You can also try it as a kind of ice cream — blend the ama - koji with 200 mL (7 fluid ounces) of extra water until smooth, add cocoa powder or cacao powder to taste, then freeze or put into your ice - cream maker.
, others you've never heard of (koji powder?).
Miso paste, its main ingredient, is made by fermenting soybeans with salt, grains and a type of fungus called koji.
Terramino Foods used only plant - based ingredients including koji fungus and algae, plus a growth medium to mimic the muscle fibers of animals.
Classic Dixie staples like collard greens, pecans, buttermilk, and benne seeds share the plate with ats jaar vinegar, golden - raisin koji, and vadouvan.
Think farro with roasted koji beet cream, concentrated kombu dashi, and onion - rose pickles, topped with farmers» market sprouts and radishes.
Rub koji mixture under skin all over meat and inside cavity, distributing evenly.
When using it in chai tea, you essentially use the ama - koji as the milk and sweetener.
Crumble in the rice koji, add the extra 200 mL (7 fl oz) water, and stir to combine.
It is fermented by a yeast mold called koji, this process can take up to several years!
Rice Nectars are natural alternative sweeteners produced by steeping brown rice with special enzymes (koji) and then converting mashed grain into a smooth flavored, sweet liquid extract.
Miso is an enzyme - rich paste made from fermented soy beans, sea salt, koji (a mold starter) and often mixed with rice, barley or other grains.
Ingredients: Organic handmade rice koji, organic whole chickpeas, sun - dried sea salt, Blue Ridge Mountain well water, koji spores.
Ingredients: Organic whole soybeans, organic handmade rice koji, sun - dried sea salt, Blue Ridge Mountain well water, koji spores.
It's all tricked out with the fruits of Sawyer's love of foraging the Cleveland woods in search of anything fermentable (koji - cured salmon), smokeable (hay - smoked beef on plates painted with beef jus), or ash - roastable (quail with corn polenta and «Ohio bottarga»).
They make really great bread, but they also turn grains into so many other kinds of things like miso and shoyu and koji.»
For something savory, Chef Ian Bens at Fairmont Washington, D.C., Georgetown is working on a Peanut Miso that is aged for one year, consisting of ground Virginia peanuts and koji (rice inoculated with a special fungus for making miso).
Koji Powder The fried rice gets two hits of super-savory koji (think MSG - like flavor): one from powdered store - bought koji rice and another from Uh's custom koji powder, which is made from fermented grains such as kamut and farro.
Made from a combination of fresh spring water, yeast, koji and the finest rice, Suzaku is carefully fermented at a low temperature to produce its fine fruity aroma that includes delicate notes of pear, honeydew and pineapple.
The sweetness comes purely from the starch in the rice and the reaction to the koji converting those starches to glucose.
Like all fermented food, ama - koji has distinct probiotics that help to populate and soothe your gut.
Ama - koji is the most wonderful sweetener.
In the case of ama - koji, it creates a digestive enzyme that converts the starch to glucose.
200 g (7 oz) rice koji (available at Whole Foods and Asian grocery stores — it comes in white blocks frozen, or dried in tubs)
So whether we're talking about salumi, sourdough bread, raw milk cheeses, wine, vinegar, and olives in the Mediterranean, or beer (and any hard liquor to boot), soured creams, sauerkraut, and kvass in eastern Europe, or kim chi, nama shoyu or shrimp pastes, pickled vegetable, koji, tempeh, or natto in Asia: these are all examples of traditionally fermented foods.
Miso is an umami - rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae.
Miso is a traditional Japanese paste made from soybeans, sea salt and koji.
Miso — Miso is a traditional Japanese paste made from soybeans, sea salt and koji.
Hailing from Asia, a fungus commonly known as «koji» has graced our Western tables for decades... and most of us didn't know it.
Wild Earth pet foods has recently announced that their koji - based pet foods will be released in the summer of 2018.
- Super Mario: GameJew's Opera: The perceptive Dessgeega has been critiquing a fun new project: «jonathan mann's (gamejew) super mario opera adds lyrics - voice - to the koji kondo melodies we've heard many times, giving us an existentialist drama about a simple man, a worker and lover, drawn by forces he can not control toward the right side of the screen.