Koji
Japanese word for starter. This is usually the mold named Aspergillis oryzae, used in making miso, amasake, sake, etc.
Hungarian Paprika ...
The fungus is also known as koji, and it is a crucial ingredient in Japanese fermented foods such as sake, soy sauce, and mirin.
The amylolytic process is similar to the malting and brewing process but different because conversion from starch to fermentable sugars and fermentation often take place at the same time. In production of sake, koji is grown on polished rice which is ...
"Junmai-shu" is made from koji rice, yeast and water, and is usually served at room temp. "Kijo-shu" is sweeter and is generally served as an aperitif.
Ninety-five percent of today's sake is made using this technique, though connoisseurs say that the best sake is still made with just rice (koji rice) and water only. As wine is used in French cooking, sake is often used in Japanese cooking.
Koji (Jap.): "starter". This is usually the mold named Aspergillis oryzae, used in making miso, amasake, sake, etc.
Kombu: a sea weed of the Laminaria family, which is the base for the Japanese cooking stock called Dashi.
 See also: Grain, Flavor, Water, Rice, Sauce
  
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