Embark on a journey into the heart of Japanese culinary tradition as we delve into the subtle art of koji. For centuries, this unique mold, born from the fermentation of rice or soybeans, has been quietly transforming simple ingredients into culinary treasures.
Unveiling Koji's Legacy: A Glimpse into History
The origins of koji date back through the corridors of time, with its first recorded use tracing back to ancient China and Japan. As far back as the Asuka period (538-710 AD), koji was employed in fermenting soybeans, marking the humble beginnings of its culinary journey.
Varieties of Koji
1. Koji Rice: Foundational and versatile, koji rice acts as a cornerstone in the creation of miso, soy sauce, and sake, weaving a tapestry of rich, complex flavours.
2. Liquid Shio Koji: A modern twist on tradition, this liquid iteration of koji introduces an umami burst into marinades, dressings, and glazes. Beyond flavour, it plays a dual role as a natural meat tenderizer, elevating your culinary creations.
3.Shio Koji: Elevate your dishes with the seasoned charm of shio koji. Beyond its flavour infusion, this koji variant, with roots in Japanese tradition, delicately tenderises meat, unlocking a world of succulence.
The Koji Legacy Unveiled: A Tenderising Touch
- With roots reaching ancient times, the enzymatic prowess of koji delicately breaks down proteins, infusing meats with tenderness and succulence.
- The historical essence of koji, rooted in Chinese and Japanese traditions, continues to shape culinary landscapes, transforming ingredients with its subtle yet powerful touch.
Culinary Partnerships Through Time: Our Koji Collection
Our curated collection is a tribute to the historical legacy of koji. We traversed the landscapes of Japan, forming partnerships with koji artisans, ensuring that the essence of tradition finds its way into your culinary creations. Join us on a journey through time, where the magic of koji weaves history into the fabric of your kitchen.
