• CONSUMERS
  • BROKER LOCATOR
  • CONTACT

Marzetti

Add a dressing

  • Products
    • Dressings & Sauces
    • Breads, Bagels & Rolls
    • Noodles & Pasta
    • Flatbreads
    • Croutons
    • Dairy Products
    • Dips
    • Custom Formulations
  • Recipes & Inspiration
    • Recipes
    • Signature Ideas
      • Videos
      • Pairing with Greens
      • +1 Ranch Ideas
      • +1 Blue Cheese Ideas
      • Dressing Ideas
      • Frozen Vs Dry
      • Simply Dressed
      • Bold Blends
  • Culinary Services
    • Custom Formulations
    • Special Dietary Needs
    • Ask Our Chefs
  • Who We Serve
  • WHO WE ARE
    • History
    • Brands
    • Distribution
    • Sustainability
    • Food Safety
  • ON YOUR PLATE BLOG

Umami superstar: Koji is everyone’s favorite fungus

April 17, 2017

shutterstock_465736988SMALL

Where else but Japan would there be a national fungus? In their fermentation-friendly food and beverage culture, everything from soy sauce to miso is created through fermentation with help from koji, a fungus otherwise known as Aspergillus oryzae. Its value in sake brewing is what earned koji the national fungus designation from the Brewing Society of Japan.

The koji fungus currently resides at the intersection of diners’ fascination with fermentation and their deepening interest in Japanese cuisine, one that has expanded far beyond sushi to include ramen, izakaya, tonkatsu, bento boxes and more. Using koji in fermenting (and cooking) delivers a depth of umami flavor, that savory fifth taste (beyond sweet, salty, sour and bitter) that has gained attention as a way of providing robust taste and deep satisfaction with less (or no) animal protein.

PinKU chef delivers umami punch

“I have only 17 items in my pantry, all of which were things my grandmother used in her kitchen, and many of them have a direct tie to koji,” says Japanese-American chef John Sugimura, managing partner and executive chef at PinKU, a Japanese street food restaurant in Minneapolis, Minnesota. From his tiny storefront, Sugimura serves up Japanese specialties, many of which rely on the transformative power of koji to break down protein into glutamates, which increases umami flavor.

His Natto Fat Roll, for example, is the vegan equivalent of a spicy tuna fat roll, made with fermented soybeans. “Fermentation makes the soybeans sticky and tacky, and gives them a strong, pungent taste, but with the addition of green onions, mustard, sesame and chili oils, it really becomes something beautiful. It’s rolled with lettuce, avocado, radish and burdock root. It’s not only tasty—it’s rich in probiotics and has 21 grams of protein.”

Koji dishes on the menu

Chefs have been experimenting with new applications of koji, including the use of shio koji, a paste made of fermented rice granules and salt. The Japanese burger chain Mos Burger, which has 1,700 stores throughout Asia, features a shio koji burger as a popular special. Other chefs are using dehydrated rice inoculated with the koji mold to cure meats and season sauces. Chef Nick Blue at Sardella in Clayton, Missouri makes an umami-rich roast chicken with a koji rice rub.

In your own operation, try tossing some veggies in shio koji paste to create a speedy pickle. A bit of the paste also adds depth and umami flavor to just about any salad dressing. Or try it as an overnight marinade for chicken breasts for an easy oven roast with umami-packed flavor.

 

Resources

Mos Burger

PinKU Japanese Street Food

Sardella

Read more

Newsweek explains why koji will be the biggest food trend of 2017

The Los Angeles Times explores how chefs are using shio koji

Chef Nick Blue shares his recipe for Roast Koji Chicken in this Bon Appetit article

Recipes

Use shio koji as a meat marinade or simply add it to the dressing or sauce in either of these recipes!

Spicy Thai Peanut Noodles
Thai Lettuce Wraps

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

 


« The Great Easter Debate: lamb or ham?
For a limited time only: morel mushrooms »

MAKE IT
MEMORABLE

Customize grilled chicken, shrimp, steak or salmon with Marzetti® Caesar Dressing.

logo

T. Marzetti Foodservice

dressingup-icon

dressingup-icon

marzetti_footer-icon

marzetti_footer-icon

sistershuberts-icon

sistershuberts-icon

marzettipasta-icon

Marzetti Frozen Pasta

newyork-icon

newyork-icon

flatout-icon

flatout-icon

bantam-icon

bantam-icon
  • ABOUT MARZETTI
  • FAQ
  • CONTACT
  • BROKER SITE
  • SITEMAP
  • PRIVACY
  • TERMS OF USE
  • TMARZETTICOMPANY.COM
  • CAREERS
A Lancaster Colony Company All content © 2017 T. Marzetti Company. All rights reserved.

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in

Blogger

Blogger

youtube

youtube

Linkedin

Linkedin

Twitter

Twitter

Instagram

Instagram
CONNECT WITH US