There are many varieties of fermented food like, cheese, yogurt, Korean Kimuchi, German Sauerkraut, Italian Balsamic vinegar and tea etc. Soy sauce, Miso paste, Mirin, dried bonito and Sake are essential for our favorite Japanese food. They are also fermented products. (Image: http://hakkou.or.jp/items/) What are they made from? The answer is Kōji, the essence of Japanese cuisine. Today I am going to tell you about this powerful element. (Image: http://www.koji-za.jp/recipe/mugikoji.php) Kōji is one of the bacteria cultivated on steamed grain such as rice, wheat and beans. The process is like this: – Steam grain and add Kōji bacteria on it, which resolves starch and protein. – Cultivate … Continue reading The Kōji, Essence of flavor.