BKB BLOG
WHAT IS KOJI?
Japan’s national mold, a filamentous fungus, more specifically Aspergillus Oryzae - is the star in the production of umami loaded seasoning & curing agents such as Soy Sauce, Miso, Tamari, Shio & Shoyu...
WHAT IS KOJI?
Japan’s national mold, a filamentous fungus, more specifically Aspergillus Oryzae - is the star in the production of umami loaded seasoning & curing agents such as Soy Sauce, Miso, Tamari, Shio & Shoyu...
WHAT IS MISO?
Miso is a fermented paste, typically made from a mix of Soybeans, Rice Koji or Barley Koji and Salt. "It's a 2 stage fermentation whereby the fungus - Aspergillus Oryzae...
WHAT IS MISO?
Miso is a fermented paste, typically made from a mix of Soybeans, Rice Koji or Barley Koji and Salt. "It's a 2 stage fermentation whereby the fungus - Aspergillus Oryzae...
AMAZAKE
It's a Japanese beverage or porridge that is made using Koji or Sake Lees. It can be alcoholic or non-alcoholic. I prefer mine non-alcoholic personally and BKB Black/Purple Rice Amazake is made...
AMAZAKE
It's a Japanese beverage or porridge that is made using Koji or Sake Lees. It can be alcoholic or non-alcoholic. I prefer mine non-alcoholic personally and BKB Black/Purple Rice Amazake is made...
WHAT IS MISO?
Miso is a fermented paste, typically made from a mix of Soybeans, Rice Koji or Barley Koji and Salt.
"It's a 2 stage fermentation whereby the fungus - Aspergillus Oryzae is grown on rice or barley to produce koji. The powerful enzymes produced by Koji, namely protease and amylase, are harnessed to dismantle the protein and starch in another substrate, cleaving them into amino acids and simple sugars, respectively." (D.Zilber, Noma Guide to Fermentation, 2018)
With the help of different bacteria, fungus and environmental controls we are able to transform a humble ingredient into complex, flavourful concoctions.
Why Traditionally Soybeans?
It is important to understand as to why Miso is commonly known to be a Soybean based product.
Keeping in mind the region and terroir, in East Asia they found soybean to be the most efficient source of protein (especially for vegetarians).
What makes it even more special is that it contains all of the essential amino acids necessary for human nutrition.
What make BKB Miso's different?
Through understanding the different sources of proteins, carbohydrates in the form of thousands of grains, legumes, pulses and nuts in India, we at Brown Koji Boy work on traditional Japanese techniques, that might seem alien as a concept but with ingredients we are familiar with, leading to new flavours, thus creating our own style of Indian based fermented Miso pastes.