Koji is essential for seasonings such as soy sauce and miso, which are basics of traditional Japanese cuisine. It is not an overstatement to say that the "power of koji" has supported Japan's unique culinary culture.

Enzyme of Koji and its function

What are Enzymes?

Koji contains many enzymes.
The role of enzymes is to break down the nutrition in food, and aid in digestion and absorption. They also help in converting absorbed nutrition into energy.
Koji is said to contain more than 30 types of enzymes including amylase, protease, lipase, and pectinase. Koji is a treasure trove of enzymes. Since it can generate vitamins beneficial for women and aids in digestion, it has gained popularity in the beauty and health fields.

Function of enzyme of koji

Knowledge of koji
Why does koji make meat tender?

The pressure required to cut pieces of chicken, beef, and pork that have been marinated in salt koji for 30 minutes at 30°C was measured using a stress rupture test.
Compared to meat that had not been marinated in salt koji, the pressure required to cut the chicken and beef was 38% less, and 18% less for pork.
* Stress rupture test ... Measurement of pressure needed to cut meat.

Basic usage of Koji


Soy sauce-Koji

Salt koji and shoyu koji burn easily.
Carefully wipe off the koji grains, and cook over low heat to prevent burning.