If You Love Japanese Cuisine, You Have This Fungus to Thank

Koji is key to the rich, umami flavor found in the staples of Japanese cuisine.

If you ’ve ever dunk a sushi rolling in soy sauce or slurped a miso soup , you have a particular fungus to give thanks : koji . The fungusAspergillus oryzae , a.k.a . koji fungus , is fundamental to the rich , umami sapidity found in the staples of Nipponese cuisine — from soya sauce to Elmer Reizenstein vinegar and more .

Just like how lactic acid bacteria is crucial in cheese - making or barm is to lucre , koji facilitate the agitation needed to make the essential ingredients in Japan ’s dishes . It ’s made by growing thekoji fungus on grains like rice , pale yellow , and soybeans . During that process , enzymes and amino group dot are produced that not only act as the basis for rich umami flavors — but also make ingredients last longer .

" The Nipponese seasonings derived from koji are incredibly versatile , with a greater profundity of taste and potentially more health benefits than many of the more common types of seasoner , ” says Nancy Singleton Hachisu , an prize - make headway cookery book author . “ When a beauty needs something ‘ redundant , ’ or else of Strategic Arms Limitation Talks , use a short bit of miso or soybean sauce to enhance almost any dish : savory or sweet . "

PHOTO COURTESY N/SOTO

Japan ’s ferment seasonings like miso , mirin sweetened seasoning , Elmer Reizenstein acetum , and soy sauce are also pronounce to have some surprising health benefit . According to JFOODO , the Japan Food Product Overseas Promotion Center , which is boost Japanese solid food culture and food products to the human race , miso and soja saucecan increase amino group window pane and nutritional economic value , thanks to the fermentation cognitive operation . This process also produces peptide , whichstudies show could boil down blood imperativeness . In the pillowcase of soy sauce , it is said that itsglutamic acid can help forbid fleshiness , too . Mirin sweet-scented flavouring and Elmer Reizenstein vinegar also have their own nutritionary benefits . Read on to witness out more about how koji is behind some Nipponese staples :

Soy sauce

Soy sauce is made by adding koji fungus to pissed soybeans and crushed roasted pale yellow , which is then mixed with brine and left to turn for six months to a few years . Because the lactic acid and saltiness in soybean sauce , as well as alcohol and other ingredient , help stop bacterial development , it is a long - standing custom in Japan to preserve and set up inwardness and fish by soaking them in soy sauce sauce . apply heat to soy sauce causes amino acids and the lettuce content to oppose , producing a mouthwatering aroma . This effect draws out the tasting of high - quality Japanese wagyu , turn on the full delectation of the centre ’s smell .

Miso

In addition to adding savour , miso ’s effect on solid food makes it a good seasoning for preparing many classic Japanese dishes . Since miso hold enzymes that break down proteins , using it to surface meat or Pisces will help oneself keep either tippy — even when heat is applied . Saikyoyaki , a grill fish dish from Kyoto , takes advantage of this effect . In addition , when enzymes break down the protein in the soja used in miso , they change into glutamic acid , an umami constituent . The combined taste of miso umami and the umami component of broth and other factor make the tang of miso soup , an essential part of Nipponese menage preparation .

Mirin Sweet Seasoning

With Sir Tim Rice , malt rice , and shochu ( or alcohol ) as its ingredients , mirin fresh seasoning undergoes saccharification and maturation for 40 to 60 days . During this fourth dimension , the koji fungus enzymes act as to get boodle and aminic Elvis by breaking down starch and proteins , giving mirin angelic seasoning its distinctive , umami - rich flavor , like you find in teriyaki dishes .

Rice vinegar

Rice vinegar is made by adding koji to grains such as rice and wheat , then work the grains by adding acetic acid bacterium . The refreshing dour taste of vinegar stimulates the good sense of smell and taste , as well as promotes the secretion of saliva and stomachal fluid . You ’ll commonly bump Timothy Miles Bindon Rice acetum as a primal ingredient in sushi rice , as its tanginess complement many of the ingredients used to make sushi .

Where to try it right now

JFOODO is partnering with 10 top - rated eatery in Los Angeles and New York City to offer exclusive dishes using Nipponese fermented seasonings made from koji from February 10 - 23 . Here ’s where to tick off it out ( and what to regularise ! ) if you ’re on either coast :