japanese cuisine building blocks
KOJI | MOLD OR ASPERGILLUS ORYZAE
Koji, also known as Aspergillus Oryzae, is a mold (or fungus) commonly used as a catalyst for fermentation in Japanese and East Asian cuisine. The term can refer to the mold itself or a rice or grain that has been inoculated with koji and is fermenting. It is essential to the process of creating traditional Japanese components like soy sauce, miso, and rice vinegar, as well as alcoholic beverages like sake and shōchū.
FERMENTATION | TIME AND PATIENCE
Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. The term can imply the chemical conversion of sugars to ethanol (producing alcohol), leavening in dough or batters (creating CO2 through yeast activity, which lightens and softens bread), or the preservation of sour foods.
Fermentation is tied to Japanese cuisine as the temperature and humidity levels in Japan are the ideal environment for the reproduction of bacteria and other microorganisms that stimulate fermentation. In addition to preserving the food, the process of fermentation also produces several health benefits. This includes valuable bacteria to promote gut health, beneficial enzymes, enhanced nutritional content of food, immune system enhancement, and antioxidant properties.
SOY SAUCE | SOY BEANS, GRAIN, BRINE, KOJI, YEAST
Soybeans are a versatile food and one of the central ingredients of Japanese cuisine. They constitute the basis of many distinct Japanese flavors and are processed into countless culinary products. One of most important soy products in Japanese cooking is Soy Sauce. Soy sauce is one of the oldest condiments in the world. Soy sauce originated in China and was first used as a method for preserving meats. Now most Asian countries from Indonesia to Vietnam have their own version of the condiment.
PROCESS
First, soybeans are soaked in water and cooked to soften the bean. Wheat is also roasted and crushed. In two parts, the wheat and soybeans are combined to form a grain mixture. Next, bacterial and fungal cultures are added to begin the fermentation process.
(Aspergillus oryzae) and yeast is added to the mixture in a process called Kōji culturing. Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber. The soybean culture mixture is combined with salt brine and allowed to “brew” for a specific amount of time. During this process, the microorganisms break down proteins and sugars that are naturally found in the soybeans into numerous compounds that create the complex flavor and color of soy sauce.
The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to the animals while the liquid soy sauce is either aged or directly bottled and sold.
MISO | FERMENTED SOY BEAN, SALT, KOJI
Miso's origins can be traced to ancient China as far back as the 4th century and was first produced in Japan in the Jomon period (6000-300 BC). At first, it was a luxury food eaten by Buddhist monks and nobles, but by the 16th century it had become an everyday part of most people's diet. Miso is a part of many Japanese-style meals and most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit of Japanese cuisine. Miso is used in many other types of soup and soup like dishes, including some kinds of ramen, udon, and nabes
TYPES OF MISO
SHIRO-MISO
White in color, light in strength and made from rice
AKA-MISO
Red color, medium strength, made with barley
KURO-MISO
Black color, strong flavor, made with soy beans
PROCESS
Miso begins with a “starter”, which is a combination of either rice, barley or wheat, and Kōji (Aspergillus Oryzae). Next, the starter is combined with soybeans that have been soaked or steamed ahead of time. The mixture is then aged for 6-36 months depending on the type of miso paste being produced. The by-product is a thick paste which yields a Salty savory flavor depending on the variables.
TAMARI | BYPRODUCT OF MISO
While most soy sauces are made with about 50% soybeans and 50% wheat, tamari soy sauce is made from a greater concentration of soybeans with just a touch of wheat or no wheat at all. Tamari is generally a thicker, darker, richer and smoother soy sauce. Specifically, tamari is the liquid byproduct of miso paste production. Generally, tamari is gluten free, but always check the label when dealing with allergies
YUZU | CITRUS JUNOS
Yuzu is a citrus fruit which originates from south east Asia. It resembles a small grapefruit and has a similar bitter taste. Yuzu is used in many Japanese sauces but most famously in yuzupon (ponzu sauce).
MIRIN | WATER, RICE, KOJI, YEAST, SHOCHU
Mirin is a cousin of sake, however it is almost always lower in alcohol and much sweeter. Mirin is used in sauces and often brushed over fish to add flavor and neutralize ‘fishy’ odors.
PROCESS
Mirin is created by blending steamed Rice with a Kōji starter and a distilled Japanese spirit called Shōchū.
The fermenting process is often as short as a few months. This short fermentation prevents much of the sugar from being converted into alcohol, creating a sweeter product.
DASHI | WATER, KOMBU, BONITO
Dashi forms the base for almost all Japanese cooking. Dashi is a simple versatile broth or fish stock that is light in body yet adds subtle, distinctly oceanic flavors to dishes and sauces. For over 1300 years, the umami-rich combination has been used for making soups and sauces, delicate kaiseki compositions, and hot pots. Most recognizably, dashi is mixed with miso paste to create miso soup, and is also a component in tempura sauce.
PROCESS
Dashi is made by heating water containing kombu (edible kelp) and bonito flakes to near-boiling. The layer that rises after the addition of the bonito is skimmed and discarded. If not, a bitter taste is imparted into the broth. The dashi should then be strained and cooled immediately to maintain a good aroma.
COMBINING THE BUILDING BLOCKS
Water + Kombu + Bonito = Dashi
Soybean + Koji = Miso Paste
Sake + Soy + Mirin = Miso Base
Dashi + Miso = Miso Soup
Soy + Yuzu + Vinegar = Ponzu
Dashi + Sake + Soy + Mirin = Tentsuyu
Soy + Dashi = White Soy
Miso + Tamari = Miso Tamari