How to pronounce “koji” in English

Koji can help you work through math and coding streams from grade five through college and beyond.

Koji is the fermentation element material.

Koji is a fungus.

Is koji the thing that starts the miso thing?

So koji was a completely dying kind of culture only used by the specific, specific sake makers

The koji dies in the freezer.

It's koji. Koji is the mold that is used to inoculate the rice to create rice vinegar, sake, mirin, and soy sauce.

The confusion comes that koji is a spore, but it's also typically-- it's a spore that inoculates rice, or wheat, or barley to make miso.

It's actually barley koji.

We make koji, which is kind of the base of miso.

The fungus is called koji.

But not koji. Koji has all the genes that do all that stuff, but they're all turned off.

This mysterious koji. And koji-- and I've been researching it and going to the koji maker, and the koji spore maker and the koji maker.

And they would make koji.

You briefly mentioned about koji.

It's not koji. Shio koji or shoyu koji.

And miso has koji in it.

You mean koji? No, because first you have to convert it to sugar with koji, and then ferment it to alcohol with brewer's yeast, right?

And that's koji plus rice and water.

Or I'll use shio koji, or like a kombu, and it just adds in flavor to what is normally just water.

So white miso has more koji in it.

So the process for making that koji stuff was the first English language biotechnology patent, depending on how you count that kind of stuff.

Because of the failure of koji, really.

And she's totally into koji.

You want to explain what koji is?

But it's actually called rice koji in Japanese.

It just means you take this rice-koji, which you can buy from South River for instance, the miso place in Massachusetts.

It's 300 grams of the rice-koji to 200 cc of liquid.

There's no more good qualities for koji.

And then she added the koji and salt.

You can make the rice koji from the great South River people.

I'm so confused about the difference between koji and miso.

Koji is a spore.

Some of the sake fans probably know about koji.

And he actually figured out how to grow koji on rice bran-- a throwaway product the sake makers didn't want.

And he actually steams them up and he makes the koji.

And the thing that's tricky is that koji is the element that makes fermentation possible-- soy sauce amazake,

So, koji is the spore, and it's also-- confusingly also rice koji is commonly called koji.

And then they inoculate it with-- they put the koji in, and then we rush up with air, we put the salt on.

And it's more rice, more koji than soybeans.

But if you don't have shiro soy at your house or shio koji, a regular tamari or soy sauce will do.

And they use a super koji.

Well, it's actually rice koji.

It's actually something, something koji.

Along the way, there's this koji, koji, koji.

Katsuobushi is slightly different, but it's a koji relative.

to these-- Well, this one is because shio-koji-- the salt koji or soy sauce koji, shoyu-koji-- is so easy.

And then all the rice has to cool down before you add koji.

This, we were working with Katsu Kojima over in Japan.