What is Koji

What Is Koji?

The term Koji refers to grains, usually rice, that has been inoculated with a fungus called Aspergillus oryzae. Koji is essential to the production of foods that are synonymous with japanese cooking and food production. The most recognisable product is soy sauce which is the result of fermentation of soya beans in brine with Aspergillus …

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Preserving Fruit In Alcohol

Preserving Fruit In Alcohol

Preserving fruit in alcohol has a transformative effect both on the fruit and on the alcohol. It is this type of preserving that I enjoy so much, taking an ingredient and seeing the result of preserving alter the taste, in most cases enhancing the flavour, the texture and colour. The great thing about preserving fruit …

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