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...

Discover how Koji (Aspergillus Oryzae) helps to unlock existing Flavours and textures in your Cooking. Growing Koji mold on foods creates enzymes that convert starches into sugars and proteins into amino acids. This process is...