目前日期文章:201501 (2)

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Koji, is the fungus, aspergillus oryzae, that grows on grain substrate. It is used in many East Asian cuisines to ferment food. The rich enzymes of koji break down starches and proteins of grains into sugars and amino acids, for making various miso, soy sauces, sake, amazake, etc.

 

The koji starter I use here for making koji rice is Light Rice Koji Starter from Gem Cultures in US. If you live in Canada, Culture Mother is going to launch those koji starters soon. In Taiwan, you can find various koji starters at Da Shan and 錦池。The whole procedure of making rice koji takes about 3 days.  

 

米麴(rice koji,米こうじ,米糀),是米麴菌(種麴,tane koji,koji starter,學名:Aspergillus oryzae)接種到煮熟的飯粒上,經過一段時間發酵而成。做好的米麴可以再加工做成鹽麴、味噌、豆腐乳、味霖、甘酒、清酒等健康又美味的食物,是很多發酵食品的基本和必需素材。

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Japanese-style soy sauce, known as shoyu, is usually made from an even ratio of soybeans and wheat, koji bacteria and salted water (brine), it is different from traditional Chinese soy sauces that are made with 100% soybeans, koji bacteria and salted water. Japanese-style shoyu tends to be sweeter, clearer and thinner than Chinese soy sauces.

 

這幾天跟著社團團長做了一個發酵project《製作日式醬油》。真不敢相信我竟然會有親手做醬油的一天耶,哈哈哈。原來醬油有很多種,這次製作的日式醬油和常吃的傳統中式醬油最大的不同點在於,日式醬油的原料有等量的小麥和黃豆、麴菌、鹽水,而中式醬油則沒有小麥,全為黃豆,加上麴菌和鹽水釀造而成。原料中的小麥使得日式醬油成品味道來的較為甘甜、清淡。

 

釀造日式醬油的材料有:

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