Explore the transformative power of microbes in Japanese staples like miso, soy sauce, and koji.
The Magic of Aspergillus Oryzae
Commonly known as koji-kin, this noble mold produces enzymes that break down starches into sweet sugars and proteins into savory amino acids, forming the foundation of Japanese fermentation.
When cooking with miso, never let it boil vigorously. Boiling destroys the delicate aromatic compounds and live enzymes that make miso so special.
Soy sauce contains over 300 different flavor compounds, including notes of vanilla, whiskey, and even fruit, all produced during its long, slow fermentation process.
Use Shio-Koji as a marinade for tough cuts of meat. The active proteases (enzymes) will break down the protein fibers, making the meat incredibly tender and naturally sweet.