making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation. However, in the...
26 KB (2,628 words) - 17:48, 13 May 2024
The Kobayashi red yeast rice scandal (Japanese: 紅麹サプリ事件) is an ongoing widespread supplement contamination that was first noted on 22 March 2024, resulting...
19 KB (2,087 words) - 10:30, 8 August 2024
Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for...
17 KB (2,150 words) - 12:14, 3 September 2024
Miso, depending on the variety, consists of a starter culture called kōji (麹), soybeans, and usually a grain (either rice, barley, or rye). The miso goes...
29 KB (3,133 words) - 10:53, 4 September 2024
of traditional Japanese foods made using the koji mold Aspergillus oryzae (麹, kōji), which also includes miso, soy sauce, and sake. There are several recipes...
7 KB (599 words) - 18:30, 9 August 2024
Chhau-a-koe (redirect from 鼠麹粿)
Chhau-a-koe is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Jersey cudweed or Chinese mugwort...
3 KB (206 words) - 00:11, 2 May 2024
the probable origin of true sake (which is made from rice, water, and Koji (麹, Aspergillus oryzae)) in the Nara period (710–794). The fermented food fungi...
102 KB (11,878 words) - 08:43, 30 August 2024
miso Shoyuzuke 醤油漬け soy sauce Kasuzuke 粕漬け sake kasu (sake lees) Kojizuke 麹漬け mold-cultured rice Nukazuke 糠漬け rice bran Karashizuke からし漬け hot mustard...
7 KB (674 words) - 01:29, 16 June 2024
digraph used in several languages; Qu County, county in Sichuan, China; Qū (曲/麹/麴), fermentation starters used in East Asia in the production of traditional...
2 KB (238 words) - 08:42, 28 May 2024
Kokand were known by these names alone. 豊, 吉田; 孝夫, 森安; 新疆ウィグル自治区博物館 (1988). 麹氏高昌国時代ソグド文女奴隷売買文書. 神戸市外国語大学外国学研究 神戸市外国語大学外国学研究: 1–50. Bealby, John Thomas;...
18 KB (2,093 words) - 12:35, 17 August 2024