Making Koji by Fermentation with Aspergillus Oryzae and Applications

Author: Shoichiro Nakamura
Publisher: Createspace Independent Publishing Platform
ISBN: 9781729603505
Category :
Languages : en
Pages : 98

Book Description
Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods. The important role of koji in making sake is that it converts starch of rice to glucose and maltose, which are normally called simply sugar. This conversion is by the work of amylase which is an enzyme secreted by koji. In making sake, the sugar is then converted to alcohol by yeast. In producing miso and soy sauce, amylase and another enzyme called peptidase in koji decompose protein. Rice is not the only grain that can grow Aspergillus Oryzae. Almost any grain can be fermented to make koji. For example, wheat, oat, buckwheat and soy beans can be used to make koji. However, rice koji is most widely used, and koji usually refers to rice koji. Koji grown on different grains are called like wheat koji, buckwheat koji or soy koji. Rice koji is available in the market but it is rather expensive, while if you make DIY the cost is about one tenth of the price you pay in the market. This book teaches the most advanced method of making koji that is far simpler than traditional ways taught in the internet yet the chance of failure is minimal.

Koji Alchemy

Author: Rich Shih
Publisher: Chelsea Green Publishing
ISBN: 160358868X
Category : Cooking
Languages : en
Pages : 354

Book Description
Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world.

Preserving the Japanese Way

Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449471528
Category : Cooking
Languages : en
Pages : 406

Book Description
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill

Miso, Tempeh, Natto & Other Tasty Ferments

Author: Kirsten K. Shockey
Publisher: Storey Publishing, LLC
ISBN: 1612129889
Category : Cooking
Languages : en
Pages : 409

Book Description
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

The Noma Guide to Fermentation

Author: René Redzepi
Publisher: Artisan
ISBN: 157965889X
Category : Cooking
Languages : en
Pages : 400

Book Description
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More

Author: Shoichiro Nakamura
Publisher: Createspace Independent Publishing Platform
ISBN: 9781983689833
Category :
Languages : en
Pages : 106

Book Description
The foods and drinks derived from koji, which is the rice fermented by aspergillus orizae, are the foundation of Japanese foods, which include sake, shochu, sakekasu, miso, mirin, amazake, soy sauce and shio koji. All of the drinks and foods derived from koji have astonishing medicinal effects. The green tea and natto, which are not related to koji, have also equally great medicinal benefits contributing to the world longest longevity of Japanese. This book describes easy methods to make those foods and drinks from scratch, and how to use those, as well as explains why and how those contribute to healthy life and longevity. In the present revision, three addendums are added: Addendum 1, the newest and simplest method of making koji using microwave; Addendum 2, how to make the sweetest amazake; Addendum 3, how to make soy sauce.

The Everyday Fermentation Handbook

Author: Branden Byers
Publisher: Simon and Schuster
ISBN: 1440573670
Category : Cooking
Languages : en
Pages : 235

Book Description
Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Applications of Biotechnology in Traditional Fermented Foods

Author: National Research Council
Publisher: National Academies Press
ISBN: 0309046858
Category : Medical
Languages : en
Pages : 208

Book Description
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Cook's Science

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352452
Category : Cooking
Languages : en
Pages : 505

Book Description
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Just One Cookbook

Author: Namiko Chen
Publisher:
ISBN:
Category : Cooking, Japanese
Languages : en
Pages : 287

Book Description