Koji, It’s What’s for Dinner

When it’s time to eat Japanese food, you have no idea that in your mouth and system is Koji. You might have a friend or two with that name, but in the end, you’re eating a fungus that’s a classic ingredient in many Japanese foods. It’s used for Sake, miso, rice wine vinegar, but there’s more to it. It’s also now being made at home in combination with other foods. It’s like a seasoning element that’ll taste unlike your typical herbs, spices, and condiments. There’s a recipe guide as well that tells you how to make it and use it. (Japantimes – Koji)

 

1 Comment

  1. 25 August 12, 10:01am

    [...] wrote a bit about it earlier this year. (GR - Koji) Betty Hallock, my collegiate friend wrote extensively about Koji once again. Read her first [...]

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