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Review:

Koji

overall review score: 4.2
score is between 0 and 5
Koji is a type of fungus (Aspergillus oryzae) that is used in East Asian cuisine to ferment various foods and create unique flavors.

Key Features

  • Fermentation agent
  • Adds umami flavor
  • Used in making soy sauce, miso, and sake

Pros

  • Enhances flavor of dishes
  • Rich in beneficial enzymes and probiotics

Cons

  • Requires specific temperature and humidity conditions for proper fermentation

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Last updated: Sun, Feb 2, 2025, 10:19:40 PM UTC