Kotkapoja Studio MUSUHI

Koji mold is a kind of fungus.There are many fermented foods and seasonings that use Koji in Japan.Koji mold is not used as is.It is culture...

豆板醤 DoubanjiangDoubanjiang is Chinese chili beans sauce.It’s fermented seasoning which made of fava beans and chili.It’s used to make Mapo t...

We made Buckwheat Soy Sauce.In the supermarket, there are two types of soy sauce that made from Japan and China.These taste are slightly dif...

In your daily foods, you would choose what you want to eat.It’s important that they are delicious.In addition, if they are high in nutrition...

We have traditional clothes called Kimono.You might worry that kimono is difficult to wear and there are many etiquette.Actually that's righ...

The koji mold grows by extending its mycelium into the rice.The rice covered koji mold is called Rice Koji, it's used to make miso, sake mir...

Miso is a fermented seasoning made of soybeans and koji mold.As for foods using miso, you would say miso soup.Miso also goes well with cream...

In Japan, we can buy Miso in all supermarket and it's easy to get it.Miso is important to make daily foods and there are people who make own...

Food can be fermented to preserve shelf life, increase food safety, improve functional properties change taste or texture.Miso is a paste fr...

Although amazake is not only high in nutrient, but it's also used instead of sugar for all cooking.Amazake is made of only rice and koji mol...

Amazake is called "IV drip to drink."What is Amazake?

Shio Koji is a Japanese all-purpose seasoning made by fermenting a combination of salt, Koji and water.The enzymes in Koji break down protei...