Koji & Miso Fermentation

In this course, we will explore the fascinating world of Koji & Miso. Koji kin is a type of fungus, scientifically known as Aspergillus oryzae, and it plays a crucial role in traditional Japanese cuisine. The spores, Aspergillus oryzae are put on a substrate, such as rice or barely, and incubated at a warm temperature of 30 degrees for 48 hours to digest the complex carbohydrates of the substrate to make what we call koji - a molded enzymaticly active substrate. Miso, on the other hand, is a traditional Japanese fermented bean paste made of fermenting beans (traditionally with soy beans) with the help of Koji. By understanding the basics of Koji and Miso, you will gain insights into their history, significance, and the unique flavors they contribute to various dishes and projects!