Liquid shio koji is a modern version of the Japanese shio koji. Japanese shio koji is traditionally made as a thick seasoning paste similar to miso paste, which limits the use of this enzymatic wonder...

Kioke is a Japanese fermentation vessel made from cedar wood for long-term fermentation applications like soy sauce, miso, and pickles. The Barrel gives a subtle wooden flavor to its contents while providing an ideal fermentation...

#koji #kojinomics # kojibuildscommunity Kojified Sweetcorn is easy to make, super cheap, and if kojified, it produces beautiful sugars. For this experiment, I have used pre-cooked organic corn, which has been inoculated with white koji...

This beautiful piece of Holstein Beef has been inoculated with White Koji Spores, to achieve a faster dry ageing process. Interested in growing Koji on Beef ? then check out our masterclasses and video here:...

Koji growing box and Koji climate pro kit.   It sounds a little bit like the latest Apple product I have to admit. The first lockdown had me diving deeper into the never-ending world of...

Meat Kojification is the process of meat refinement, which promotes the qualities of the particular breed.Kojification on meat also accelerates the ripening process, resulting in a more delicate flavor, texture, and mouthfeel. Kojification also benefits...

Kojification is used to break down vegetable fibers to achieve a more meat-like texture. This method of kojification favors the vegetables to be pickled first and then dehydrated. This somewhat more laborious process can produce...