The citric acid from the black koji mold makes the fish taste fresh and delicious. The grainy texture of the rice is also enjoyable in this dish. In order to make the most of the black koji mold's distinct citric acid, we use it instead of lemon. material Fish for...
The citric acid in the black koji mold makes the chicken breast moist. No frying pan is required. This is a hearty dish that can be easily made in the microwave. The granular texture and sour taste of the black koji mold will whet your appetite. You can eat it...
I made a stewed pumpkin using sweet sake instead of sugar. The sweetness of the sweet sake is not too strong and goes perfectly with the fluffy texture of the pumpkin. material pumpkin 1/4 piece water 100cc Kojiya Sanzaemon's Amazake Junmai 1 tablespoon soy sauce 1 tablespoon Liquor 1 tablespoon...
A series of exquisite Amazake made from carefully selected koji fungus for making rice koji Kojiya Sanzaemon's amazake is made using carefully selected rice, water, and even the koji mold used before the rice is made into koji, so that you can enjoy the aroma and flavor of the...
Kojiya Sanzaemon has researched many different types of koji mold throughout its history, and currently owns several thousand strains of koji mold. I have been taking photos of some of them under a microscope and storing them carefully, To commemorate this renewal, we have created some fantastical koji mold postcards....
