When it comes to "koji mushrooms", many people may be stunned, and this word seems a little unfamiliar.
It's okay, today let's talk about this mysterious and interesting microorganism - "koji fungus", and its wonderful role in oriental food culture.
First of all, we have to solve the pronunciation problem.
The word "koji" is actually the same as "qu" and is pronounced qū. Now, don't you think it's so strange anymore?
Next, let's unveil the mystery of "koji fungus".
Koji mushrooms, in fact, are a special type of mold that has magical powers that allow food to ferment and produce an intoxicating flavor. Of course, these molds are safe and do not produce toxins, so you can eat them with confidence.
Do you know? Without this amazing master of koji mushrooms, the delicacies we talk about in our daily lives – such as the fragrant soy sauce, the delicate tofu, the unique miso, the tantalizing red yeast rice, the crisp sake, and the rich aroma of sorghum sake – would disappear from our tables.
Try to imagine how monotonous our eating life would be if these mouth-watering delicacies were no longer available. Do you know?
In ancient times, the preservation of food was a major problem. And fermentation is like a magic key found by the ancients, which can open the door to food preservation. Koji bacteria play an important role in this process.
They work through fermentation to make food more delicious and at the same time extend the shelf life of food. This is simply the crystallization of the wisdom of the ancient people!
Not only that, but koji fermentation can also bring other benefits. For example, rice koji is the product of koji fermentation based on rice. What you may not know is that koji is actually the first step in making sake.
In this process, many fermented metabolites that are beneficial to the human body are produced, such as komoic acid. Komoji acid is a good thing and it has many benefits for our skin. Therefore, in Japan, koji water is also called "the dew of youth to drink", which shows its popularity.
Speaking of Japan, koji mushrooms also play an important role in Japanese food culture. For example, amazakur and shio koji in Japan are both delicacies made by fermenting koji bacteria. Not only do they have a unique taste, but they are also nutritious and are loved by the Japanese.
Now, do you have a better understanding of koji bacteria? This seemingly insignificant microorganism plays such an important role in oriental food culture.
Finally, let us sigh once again at the wisdom of the ancients! Not only did they discover the miraculous effects of koji mushrooms, but they also skillfully applied them to their daily diet. So, the next time you're enjoying soy sauce fried rice, tofu and milk salim, or sipping a glass of sake, don't forget to thank the koji mushrooms who are quietly dedicated! They're the real heroes behind the food!