Koji (also spelled kลji or kouji) is traditionally a cooked grain, most commonly rice, that has been inoculated with aspergillus oryzae, the fermentation culture known as koji mold. Koji has been. Koji is cultivated in fermentation vats where it forms long, muscle-like strands.

Koji: The Japanese Ingredient Chefs Use To Amp Up Their Desserts

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Koji: The Japanese Ingredient Chefs Use To Amp Up Their Desserts
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