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