Soy and rice are the most frequent substrates for Asian fermented foods.Wheat flour is also often included as an ingredient in many of these prod-ucts.With few exceptions, however, there is a common starting material—koji—that is essential for most Asian fermented foods. As will be described in more detail below, koji is simply a moldy mass of grain, and is derived from the Chinese word meaning "moldy grain." In some cases, the koji mold is added to a portion of the raw material which is later added to the remaining substrate (analogous, in a way, to a bulk culture or bread sponge). In other applications, the koji mold is added to the entire raw material. Koji is used not only for production of the many soy sauce-type products that will be described later, but also for sake and related rice wines. Because of the important role koji plays in so many of the products that will described, its manufacture and its microbiological and enzymatic properties are treated separately.
Was this article helpful?
You may be forgiven for thinking that these passed down secrets had gone for good, washed away with time and the modern age, But they're not. You can now own three of the best traditional did you know style reports that were much loved by our parents and grandparents. And they were pretty smart too because not only will these reports save you time and money but they'll also help you eliminate some of the scourges of modern day living such as harmful chemical usage in the home.