Koji Miso Shoyu Tempeh

More Information

A trip to Umami

The edible mould koji has been widely used in Japan for many centuries to ferment different types of food as it lends them a variety of flavours. Health aspects, cultural identity, and a sustainable way of life all contribute to the rising popularity of fermented foods und shape new eating habits. Miso and shoyu, seasonings produced with koji fermentation, play a crucial role in modern aromatic cuisine, just like Indonesian tempeh.

Sibylle Hunger provides detailed step by step guidelines on how to make the most important koji ferments in your own kitchen. She offers numerous suggestions and tips, among others on how to use kitchen waste and leftovers. In the recipe part koji is used for fermenting: crops, legumes, vegetables, fruit, meat, and fish as well as Japanese specialties such as shio koji, miso, shoyu, amazake, mirin, and natto – produced in the traditional way, and prepared in modern variations using domestic ingredients. An invitation to the universe of koji magic that will enrich your kitchen on any occasion and at any time of the day.

Sibylle Hunger: has been a passionate fermentista for 30 years, owes her fame to Bayrischer Rundfunk. She runs fermentation workshops as well as the »Manufaktur Gmiashunger«.

Fotos: Julia Hildebrand