What is Koji Chef?
■Simple Ingredients:Koji Powder
(Rice, Aspergillus oryzae)
(Rice, Aspergillus oryzae)
■Natural and Additive-free
■Many enzymes, including two main enzymes: Protease and Amylase
Koji has a long history in Japan and has a significant role in its evolving food culture. It is a fungus used for various culinary purposes. Koji contains many enzymes, including two main enzymes: Protease and Amylase. Using the enzymes in Koji, you can create various delicious ingredients.
Protease => Proteins into Amino acids
Amylase => Starch into Glucose
Three major effects of Koji
Koji's ability to enhance flavors and nutritional value inspires chefs and foodies worldwide.
Protein of Chicken↓
(Break down by Protease)
↓
Amino Acids
Natural Umami / Juiciness
Using Koji Powder to cook, boil, bake, steam, etc.
1 : Brings out the flavor of the ingredients
2 : Softens the material
3 : Creates juiciness
2 : Softens the material
3 : Creates juiciness
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