Koji is essential for seasonings such as soy sauce and miso, which are basics of traditional Japanese cuisine. It is not an overstatement to say that the "power of koji" has supported Japan's unique culinary culture.
Koji contains many enzymes.
The role of enzymes is to break down the nutrition in food, and aid in digestion and absorption. They also help in converting absorbed nutrition into energy.
Koji is said to contain more than 30 types of enzymes including amylase, protease, lipase, and pectinase. Koji is a treasure trove of enzymes. Since it can generate vitamins beneficial for women and aids in digestion, it has gained popularity in the beauty and health fields.
Enzymes break down nutrients so they can be easily digested and absorbed. They create amino acids that produce umami, and aids in the tenderizing of food.
Amylases found in koji breaks down starch into glucose, and proteases break down protein into amino acids. Foods are eaten after the nutrients have been partially broken down by the enzymes, so nutrients are easily digested and absorbed in the body.
Good bacteria, such as lactic acid, love the oligosaccharides and dietary fiber* produced by koji enzymes. They consume these substances and produce more good bacteria. *Dietary fiber is a component originally found in the koji.
As the bacteria metabolizes, it releases vitamins necessary for skin metabolism, such as vitamin B1, B2, B6, niacin, biotin, pantothenic acid, and inositol.
The pressure required to cut pieces of chicken, beef, and pork that have been marinated in salt koji for 30 minutes at 30°C was measured using a stress rupture test.
Compared to meat that had not been marinated in salt koji, the pressure required to cut the chicken and beef was 38% less, and 18% less for pork.
* Stress rupture test ... Measurement of pressure needed to cut meat.
Lightly coat the fish with salt koji, and let marinate for 30 minutes to overnight. Lightly wipe off the salt koji before cooking.
Lightly coat the meat with salt koji, and let marinate for 20 to 30 minutes. Lightly wipe off the salt koji before cooking.
For cucumber pickles, rub koji all over the cut vegetable for approx. 15 minutes.
Lightly coat the fish of salt koji, and let marinate for 30 minutes or overnight. Lightly wipe off the salt koji before cooking.
Lightly coat the meat with salt koji, and let marinate for 20 to 30 minutes. Lightly wipe off the salt koji before cooking.
Add salt koji directly to or mixed in rice.
