Ukwenziwa kwekhishi laseJapan kukweleta kakhulu abathobekile UKoji, okuwuhlobo lwamakhowe olusetshenziswa kuzo zonke izinhlobo zokudla neziphuzo. Kumele wazi ukuthi isikhunta, amabhaktheriya nemvubelo kunikeza uhlamvu kushizi, iyogathi, iwayini, ubhiya nesinkwa. yingakho lolu hlobo lwamakhowe lusetshenziswa ekudleni okuningi ku i-gastronomy yaseJapan.
I-Koji (i-Aspergillus oryzae) mhlawumbe yafuywa okungenani eminyakeni engu-2.000 XNUMX eyedlule. Isetshenziselwa ukwenza, i-mirin, i-shochu, i-awamori (isiphuzo sase-Okinawan), uviniga welayisi, i-soy sauce, ne-miso - zonke izithako ezichaza ukudla kwaseJapan.
Ukuze usebenzise i-koji, izinhlamvu zihlanganiswa nelayisi eliphekiwe (amazambane, ukolweni nosoya kusetshenziswa futhi, kuya ngenhloso), bese kushiywa kuvuthwa isikhathi esithile endaweni efudumele, cishe ama-50 degrees Celsius.
I-Koji iguqula isitashi elayisi sibe ushukela (inqubo ebizwa nge-saccharification) futhi ikhipha ama-acid amaningi nama-amino acid afana ne-glutamate, isisekelo se-umami "wesihlanu ukunambitheka". Le ngxube ye-koji-rice ibizwa kome-koji.
Eziphuzweni ezidakayo, ezinjengothando, ushukela uvunyelwe ukuba uthuthuke ube utshwala. Ku-miso nokunye ukudla okufana nalokho, ikome-koji ixubene nezinye izithako ezifana nobhontshisi oshisayo futhi ivumeleke ukuthi ivuthwe. Ukwengezwa kasawoti kuvimbela ukuthuthukiswa kotshwala, futhi umami uyakwazi ukukhula. Yilokhu okunikeza i-miso ne-soy sauce ukunambitheka kwabo okuhlukile, okunomsoco futhi okumnandi.
Namuhla kulula ukuthenga i-koji esitolo esigcwele kahle, indawo yokugcina ukudla, noma nge-imeyili. Imvamisa iza ngembiza, futhi ibukeka njengephalishi lelayisi elinegolide elincane.