Risultati di ricerca
9 mag 2024 · What is Kōji? Kōjirefers to cereals inoculated with spores of kōjimold (Aspergillus oryzae). When rice is used, it produces rice kōji, soy beans are used to create soy kōji, and so on. Kōjiis...
21 mag 2024 · A visit to Hishiroku, a Kyoto moyashiya (kōji-maker) with more than three centuries of history.
12 mag 2024 · In Yasujirō Ozu’s 1953 masterpiece “Tokyo Story,” the old couple Shūkichi Hirayama (Chishū Ryū) and Tomi (Chieko Higashiyama) embark on a journey to reconnect with their children, only to be made to feel like a hovering inconvenience in the lives of their kin.
29 mag 2024 · The dominance of kōji within fermentation discourse is partly the result of broader international Japanophilia, but that isn’t the whole story. For some perspective on the particular properties of kōji that may have made it so popular, I spoke to Haruko Uchishiba, a kōji educator based in North London operating as The Koji ...
Kōji (麹) is a fungus (Aspergillus oryzae) used in the production of many traditional east-Asian foods, including Soy Sauce, Miso, Sake, Mirin, Rice Vinegar, Shochu, etc. More and more people are exploring and experimenting with using kōji in new ways to transform foods through the use of kōji and it's produced enzymes.
16 mag 2024 · Miso is a Japanese paste made by fermenting soybeans with salt, the fungus kōji, and occasionally rice, barley, and water. It is regarded as the most popular Japanese condiment and seasoning, commonly used to flavor soups, stews, sauces, spreads, and salad dressings.
29 mag 2024 · Al Far East Film Festival di Udine ritorna Cure, il capolavoro di Kiyoshi Kurosawa. Ma perché è un film importante? E perché ha avuto così tanta influenza?
