#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...
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...
Kojinomics is the concept of harnessing Koji's enzymatic power for Koji based refinement and fermentation in your Kitchen.
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 called "kojification" and develops a more balanced Umami within the food and dramatically improves its texture.
Kojinomics designs handmade Koji growing solutions, distributes Premium Koji spores, and ready-made Koji from the Industries best Koji Producers.
We also educate on advanced techniques to cultivating Koji, for commercial use in your restaurant in our webinars.
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