Koji butter. What Is Koji and How to Cook With Shio Koji

oryzae While working with shio koji proved successful, my work with inoculation and culturing was mixed—and mostly an exercise in frustration
I use it melted over sweet potatoes or steamed green beans, with grilled fish or salmon, to sautee mushrooms, as a dip with radishes and in many more ways Place all ingredients in a food processor and blend together until whipped and smooth
She became fascinated with koji about five years ago If the protein is in a solid form and cannot be simply mixed into a paste, process accordingly
"Koji helps unlock that These nasty, poisonous chemicals released by Aspergillus are known as secondary metabolites; that is, while proteases and amylases help the microbe break down starch or beans, those secondary metabolites kill off competitors
Miso is often a jumping-off place for koji, and it can provide quite a field for experimentation And while plants and animals primarily shape our collective knowledge of the genomic and phenotypic effects of domestication, a number of bacteria, yeasts, and molds were also domesticated

For the most nutritious miso butter, you will need good quality, unsalted butter ideally grass-fed and unpasteurized miso paste brown or white.

Where to get miso? To hear some chefs talk about koji—the mold-inoculated grains responsible for , , sake, mirin, and a host of other ingredients—is to encounter a feverish zeal that borders on the unbelievable.

That solved one problem.

Try to take into account how much of the paste you plan on using and adjust the measurements appropriately.


The Japanese have declared it their National Mold and have even created comic books in which it is featured as a cartoon character! This enriches the butter with notes of umami, makes it cheesy and wonderfully nutty.