There’s a whole new world out there when it comes to koji. It doesn’t matter if you’re making bread, cheese, or ice cream, koji helps you pump up the flavor!
Koji, the microbe behind the delicious, umami flavors of soy sauce, miso, fermented bean sauce, and so many of the ingredients that underpin Japanese cuisine. After you’ve mastered growing your koji, a whole new world of culinary opportunities will be at your fingertips! To start, all you need is a baking tray, rice, koji spores, and a little bit of heat. Enjoy this delicious mold!
Ready to take your rye bread to the next level? This new twist on an age-old recipe is perfect for any occasion, be it a full course meal or midday snack. From a simple piece of toast to an elaborate sandwich, this bread won’t let you down!
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent next stop on your koji-kitchen journey. Miso cheese is sure to add a twist to any cheese lover’s plate, plus it’s easy to make at home!
There are reasons that miso has become ubiquitous around the world: It’s versatile, relatively inexpensive, and can be made in a range of flavors you’d be hard-pressed to find anywhere else. Yes, you can make miso at home!
The possibilities with koji are endless; cheese, condiments, bread, the list goes on! Let’s not forget about that sweet tooth. It might seem crazy, but koji sorbet is sweet and tangy, making a perfect treat for a warm summer’s evening. If you’ve mastered the simple homemade koji recipe, put your koji to work in this delicious, homemade sorbet.
What if we told you there’s a world of flavor that you’ve never tasted before? There is, and it all starts with a little mold called koji! In the right hands, koji makes anything taste better, from bread to cheese to ice cream. Check out our post on growing your own koji to get started.
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