The invisible army of fermentation
Kimchi and the Korean art of kimjang
Miso and the enzymatic mastery of koji
Yogurt and the global dairy revolution
alicecooks Aspergillus oryzae, or koji-kin, grows a fuzzy white mycelium on steamed grains, earning its status as Japan's official national mold.
What is the scientific name of the domesticated mold fungus known as koji-kin in Japan?
In which year did the Brewing Society of Japan officially declare koji-kin as the country's national fungus?
alicecooks Match microbes to global recipes to discover how fermentation creates kimchi, miso, and yogurt.
alicecooks Amylase and protease enzymes act as an external stomach during traditional food fermentation
What savory, rich 'fifth taste' is unlocked when protease enzymes break down proteins into amino acids?
Which enzyme produced by koji mold is responsible for breaking down grain starches into sweet sugars?
How long does the initial step of growing koji mold on steamed grains typically take before it is mixed into miso?
Miso currency: During Japan's Sengoku period in the 15th and 16th centuries, samurai carried dried miso paste as a portable, high-energy ration and even used it as a form of currency.
Which chemical reaction, also responsible for browning toast, darkens red miso during its long aging process?
What is the name of the sweet, pale, quick-fermented miso that uses a high ratio of rice to soybeans?
A preparation of grains or soybeans inoculated with a fermentation culture, used to make soy sauce and miso. This ancient ingredient was first documented in Japan's 725 CE text, Harima no Kuni Fudoki.