MIYAKO KOJI 1kg: Traditional Japanese food for health with original recipe collection.

KOJI is a kind of mold that grows on various grains, including steamed rice, oats, and soybeans. This mold is known as KOJI KABI, and it is sown onto the grains to create a product called KOJI. Depending on the underlying grain, the KOJI can be referred to as rice KOJI, barley KOJI, or beans KOJI. These different types of KOJI serve as raw materials for a wide range of traditional Japanese foods and seasonings, such as miso, soy sauce, sake, sweet sake (Mirin), and various pickles.

The fungus used to create KOJI is considered a "national fungus" in Japan, as these fermented and ripened foods rely on the effects of KOJI, as well as the added contributions of yeast and lactic acid bacteria. KOJI is rich in amino acids and minerals that are believed to help stabilize blood pressure.

It is said that KOJI can also help cleanse the intestines and blood. KOJI is produced by growing the KOJI KIN mold on grains like rice, wheat, and soybeans. This ingredient has been used for centuries as a fundamental component in traditional Japanese cuisine.

A specific type of KOJI is known as MIYAKOKOJI, which is dried KOJI. This variant is dried at low temperatures to preserve the characteristics of the KOJI for as long as possible.

Interestingly, KOJI can be used to make both miso and shio-koji at home. The miso can then be utilized in miso soup and miso-based sauces. Additionally, the salt and umami properties of KOJI are said to help make meats and fish more tender and delicious.

Furthermore, it is recommended to consume a teaspoon of dry KOJI with water (either cold or hot) after meals, as this is believed to be a healthy practice. The KOJI is said to have cleansing effects on the intestines and blood.

In summary, KOJI is a versatile and culturally significant ingredient in Japanese cuisine, with a long history of use in traditional foods and a reputation for providing health benefits. The various types of KOJI, including the dried MIYAKOKOJI variant, can be leveraged in home cooking to enhance the flavor and texture of a wide range of dishes.

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