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#koji — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #koji, aggregated by home.social.

  1. Koji! After making a small batch of sake for store bought koji, I decided to grow my own.

    #food #fermentation #koji

  2. Koji! After making a small batch of sake for store bought koji, I decided to grow my own.

    #food #fermentation #koji

  3. Japanese Koji Naturally Overcomes The Downsides Of Plant-Based Protein

    Nosh.bio’s Koji-based invention upgrades plant-based protein. Nosh.bio What happened with the hype around plant-based meat? Plant-based prote…
    #Japan #JP #JapanNews #barilla #fermentation #FilipeLino #Japanese #japanesefood #Japanesenews #koji #meatalternatives #news #Nosh.bio #plant-basedprotein #TimFronzek #veganprotein
    alojapan.com/1356184/japanese-

  4. alojapan.com/1356184/japanese- Japanese Koji Naturally Overcomes The Downsides Of Plant-Based Protein #barilla #fermentation #FilipeLino #Japan #JapanNews #Japanese #JapaneseFood #JapaneseNews #koji #MeatAlternatives #news #Nosh.bio #PlantBasedProtein #TimFronzek #VeganProtein Nosh.bio’s Koji-based invention upgrades plant-based protein. Nosh.bio What happened with the hype around plant-based meat? Plant-based protein gained huge attention, particularly around 2020, for ou

  5. Interested In Fermented Food? Japan’s Traditional Producers Can Help You Learn

    A traditional soy sauce brewery in Japan that Sato’s tour visited. Takashi Sato Fermentation has become a keyword these days, not just among c…
    #Japan #JP #JapanNews #fermentation #fermentationtours #JapanTopics #japaneseculture #japanesefood #koji #miso #news #sake #San-JInternational #SoySauce #TakashiSato
    alojapan.com/1335168/intereste

  6. alojapan.com/1335168/intereste Interested In Fermented Food? Japan’s Traditional Producers Can Help You Learn #fermentation #FermentationTours #Japan #JapanNews #JapanTopics #JapaneseCulture #JapaneseFood #koji #miso #news #sake #SanJInternational #SoySauce #TakashiSato A traditional soy sauce brewery in Japan that Sato’s tour visited. Takashi Sato Fermentation has become a keyword these days, not just among chefs but the general public. There are multiple reasons fo

  7. #Koji author Mike McLean talking about building #RPM #packages with #Konflux.

    If you're a @fedora or @centos contributor like me and you feel a bit mind blown, yes, me too!

    #CentOSConnect #FLOSSConf #FLOSSConference #FOSDEMFringe

  8. #Koji author Mike McLean talking about building #RPM #packages with #Konflux.

    If you're a @fedora or @centos contributor like me and you feel a bit mind blown, yes, me too!

    #CentOSConnect #FLOSSConf #FLOSSConference #FOSDEMFringe

  9. So here is my first batch ever of shoyu. Half is based on soja and wheat, the other one of split peas and wheat. The grains have been cooked, fertilized with koji pores, let to ferment for 48h in a warm and wet fermentation chamber to then be soaked in brine. They'll now need to sit at room temperature for 4 months before I can harvest it.
    #fermentation #koji #shoyu

  10. So here is my first batch ever of shoyu. Half is based on soja and wheat, the other one of split peas and wheat. The grains have been cooked, fertilized with koji pores, let to ferment for 48h in a warm and wet fermentation chamber to then be soaked in brine. They'll now need to sit at room temperature for 4 months before I can harvest it.
    #fermentation #koji #shoyu

  11. Totally astonished that my fermentation chamber, a styrofoam box with nothing else than some legumes and grains fermenting plus wet towels, rose more than 10 degrees above room temperature. I might have found a nice secondary source of heating for the colder days.
    #fermentation #koji #shoyu

  12. Totally astonished that my fermentation chamber, a styrofoam box with nothing else than some legumes and grains fermenting plus wet towels, rose more than 10 degrees above room temperature. I might have found a nice secondary source of heating for the colder days.
    #fermentation #koji #shoyu

  13. Some folks who love #fermentation get nervous about #koji because it's a mold.

    Mold is a fungi.

    Did you know that yeast are also fungi?

    #KojiBuildsCommunity