koji

Pronunciation: [koh-gee]

A fermenting catalyst known as Japanese "yeast," used in making myriad products including amasake, miso, sake, soy sauce and Aspergillus. It's available in Asian markets and many natural food stores. Store in the refrigerator for up to 1 year.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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