Koji In Every Kitchen with Meredith Leigh

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji because of its production of enzymes which metabolize starches and proteins. Learn how to grow your own culture and to utilize it in natural fermentation processes. Koji is also a remarkable flavor enhancer. Some uses for koji in your home kitchen include: tenderizing meats, pickling vegetables, making bacon and other cured meats, as well as miso, soy sauce, sake, sauces, dressings, sugar substitutes and more. You can also utilize it to reduce salt in your cooking. Meredith Leigh will explore the science, history, and practical application of koji culture in the home kitchen, and demonstrate a range of uses for this amazing mold.

[kennethprice]

It doesn't take long to spot someone with a higher education. I'm in my seventies but this put me back in school. What a brilliant and knowledgeable mind. Epicurious himself would be impressed.

[micahhornback]

I just finished reading Noma's Guide to Fermentation, built a fermentation chamber with a speed rack, plastic covering, humidifier, humidistat, space heater, and temperature controller. I'll be making my first "Peaso" this weekend; however, this masterclass has opened my eyes to the extreme diversity of koji's culinary application. Koji's popularity in America is on the rise, and this lesson is at the forefront.

[stanleygreen]

Thank you for the time you put into doing these seminars.

[Lmechanicstc]

Meredith is one of my favorite authors. I can't wait to try this

[anders.svensson]

This was really interesting! Thank you, Meredith!

[Mess-Lab-Kitchen-Show]

You can tell she really knows her stuff!~

[thermalflyer]

Oh my goodness you are a great teacher!
Thank you so much for sharing this. I am now buzzing with ideas that I can use to make some interesting foods.
Thank you. Thank you. Thank you!

[dennisdawson]

I found this to be very informative. Thank you for producing this video!

[villadante]

Thank you, very informative! Happy to see information about koji becoming more and more available!

[stevepenney]

This turned out to be a lot more awesome than i thought it would.Ive grown koji before but this blew me away....so much i didnt know....Great vid

[caitlinroeder]

Thank you Living Web Farms for all your awesome work!

[DreadPiratePapa]

Great talk, thank you for putting this out.

[thanielxj]

Oh my gosh there is so much information in this!

[teachingmachinesjapanese]

Just a heads up, the kōji (こうじ/麹) is the malted result obtained from growing a mold culture (Aspergillus oryzae) on rice. Chinese people use 米麴 to refer to the same thing.
If you talk about "Aspergillus oryzae" you have to use kōji-kin (こうじきん/麹菌) which is made from the Chinese 麴菌 literally meaning "Aspergillus mold".
In short koji = koji-kin + rice

[grovermartin]

What a world of information she opens up!

[veronicaquiles]

Love it, your are so hard core! You make me very confident about making koji and everything else cause a lot of other video are make you feel so scary and i know about bad mold but..., this is come from a very good teacher!!! Gracias!

[teresavanderspuy]

Thank-you very much Meredith for sharing your knowledge with us. I have just received my pack of koji-kin (from Japan) and can't wait to start growing my own koji, I am from Cape Town, South Africa and I only discovered koji a few weeks ago, koji is not really known by us, so I was not able to find a fresh supply anywhere, so I can't wait to get my koji growing. Once again Thank-you for this wonderful presentation, I thoroughly enjoyed it.

[christinaelliott]

Would you please list all sources including books with titles and authors in the information below your video?

[Fujisawa]

Yes, I make koji at home, make amazake, then my doburoku (fermented amazake to alcholic drink).

[Bryceramus]

Wow! Thank you, this video is riveting