{"id":1202,"date":"2019-05-19T16:14:25","date_gmt":"2019-05-19T07:14:25","guid":{"rendered":"http:\/\/www.assentia-hd.com\/en\/?p=1202"},"modified":"2019-05-19T16:28:06","modified_gmt":"2019-05-19T07:28:06","slug":"about-koji","status":"publish","type":"post","link":"https:\/\/www.assentia-hd.com\/en\/2019\/05\/19\/about-koji\/","title":{"rendered":"About \u201cKOJI\u201d"},"content":{"rendered":"

Do you know what \u201cKOJI\u201d is?<\/h1>\n

It is something that is indispensable for Japanese traditional food culture.<\/p>\n

KOJI is essential in the manufacturing process of soy sauce, miso and also sake.<\/p>\n

KOJI is a microorganism that has a property of decomposing starch into glucose, protein into amino acids, as well as decomposing and absorbing fat.<\/p>\n

We do not eat KOJI itself, but it is used for fermentation to make soy sauce, miso, sake, katsuo-bushi (bonito flake) etc. by adding to rice, wheat and soybeans.<\/p>\n

\"\"<\/p>\n

Japanese food is good for health and longevity, and has been a topic of discussion around the world. Although the ichthyophagy (practice to eat fish) culture has already been proven to be one of the factors for health and longevity, now fermentation is one to be focused on as well. KOJI is an essential part of the fermentation process, and is catching the attentions of chefs from all over the world.<\/p>\n

 <\/p>\n

Here we would like to introduce F&B business using KOJI.<\/strong><\/span><\/p>\n

 <\/p>\n

KOJI\u2192Miso\u2192Miso Ramen \u201cTake-san\u201d<\/u><\/h1>\n

\"\"<\/p>\n

Nagano Claypot ramen \u201cTake-san\u201d (we have already mentioned this brand once before) is located on the grounds of Kokuhei Miso brewery<\/a>, which has 234 years of history in Nagano prefecture.<\/p>\n

\"\"<\/a> \"\" \"\"<\/p>\n

Take-san was born from the collaboration between a long-established miso manufacturing company and a ramen venture company in Nagano, and is known for its original menu using plenty of KOJI.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

In their Miso factory on the site, the KOJI is made under a careful temperature control.<\/p>\n

The KOJI and soybeans are mixed in barrels, and fermented for one year to produce original miso.<\/p>\n

Take-san uses plenty of this original miso in its miso ramen.<\/p>\n

Take-san also serves fried chicken that is marinated and softened in KOJI, and gyoza with a hint of KOJI flavour.<\/p>\n

Take-san\u2019s flagship store is located on the ground of miso brewery site.<\/p>\n

They are inheriting the Japanese traditional food culture.<\/p>\n

 <\/p>\n

more information of “Take-san”<\/a><\/strong><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Do you know what \u201cKOJI\u201d is? It is something that is indispensable for Japanese traditional food culture. KOJI is essential in the manufacturing process of soy sauce, miso and also sake. KOJI is a microorganism that has a property of decomposing starch into glucose, protein into amino acids, as well as decomposing and absorbing fat. We do not eat KOJI itself, but it is used for fermentation to make soy sauce, miso, sake, katsuo-bushi (bonito flake) etc. by adding to rice, wheat and soybeans. Japanese food is good for health and longevity, and has been a topic of discussion around the world. Although the ichthyophagy (practice to eat fish) culture … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":1203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.assentia-hd.com\/en\/files\/2019\/05\/795316b92fc766b0181f6fef074f03fa.jpg?fit=320%2C214&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8Yf3D-jo","jetpack-related-posts":[{"id":848,"url":"https:\/\/www.assentia-hd.com\/en\/2018\/08\/15\/miso\/","url_meta":{"origin":1202,"position":0},"title":"“MISO” Noodle franchise","author":"nobu","date":"2018\u5e748\u670815\u65e5","format":false,"excerpt":"We will introduce the new brand.It is a ramen shop using miso which is attracting attention as a fermented food.Please visit the WEB page.About Miso, I cited from WIKIPEDIA.Miso\u00a0\u00a0is a traditional\u00a0Japanese seasoning\u00a0produced by\u00a0fermenting\u00a0soybeans\u00a0with salt and koji (the fungus\u00a0Aspergillus oryzae) and sometimes\u00a0rice,\u00a0barley, or other ingredients. 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A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria.\u2026","rel":"","context":"In "Food & Beverage"","block_context":{"text":"Food & Beverage","link":"https:\/\/www.assentia-hd.com\/en\/category\/fb\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.assentia-hd.com\/en\/files\/2019\/09\/67558950_654089435090292_3221518324345077760_o-300x204.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":6156,"url":"https:\/\/www.assentia-hd.com\/en\/2021\/07\/26\/take-san-a-ramen-without-meat-impossible\/","url_meta":{"origin":1202,"position":2},"title":"TAKE-SAN \u201cA ramen without meat? Impossible!\u201d","author":"nobu","date":"2021\u5e747\u670826\u65e5","format":false,"excerpt":"https:\/\/youtu.be\/YiEripJ580E At Take san, they have vegan ramen. \u201cA ramen without meat? Impossible!\u201d you would think. How would the broth be made then? Without pork, chicken bones or any broth? Exactly! The soup base is Miso, which is made from fermented soy beans. For more information about TAKE SAN Ramen\u2026","rel":"","context":"In "Food & Beverage"","block_context":{"text":"Food & Beverage","link":"https:\/\/www.assentia-hd.com\/en\/category\/fb\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/YiEripJ580E\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1526,"url":"https:\/\/www.assentia-hd.com\/en\/2020\/05\/01\/ramen-in-mongolia\/","url_meta":{"origin":1202,"position":3},"title":"RAMEN in Mongolia","author":"nobu","date":"2020\u5e745\u67081\u65e5","format":false,"excerpt":"Japanese Miso Ramen is very popular in Mongolia! Miso is one of Japan's most popular fermented foods. Miso was embraced by Mongolians, who prefer fermented dairy products. 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It is Friday, April 12. 20 Rue de la Michodi\u00e8re, 75002 Paris, France TAKE-SAN\u2018s ramen TAKE-SAN (pronunced ta-ckay) is a restaurant franchise that propose ramen, one of the very famous\u2026","rel":"","context":"In "Food & Beverage"","block_context":{"text":"Food & Beverage","link":"https:\/\/www.assentia-hd.com\/en\/category\/fb\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.assentia-hd.com\/en\/files\/2024\/03\/379414901_177734485357068_3563405109385416211_n-1024x665.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":17231,"url":"https:\/\/www.assentia-hd.com\/en\/2025\/06\/29\/takesan1staniv\/","url_meta":{"origin":1202,"position":5},"title":"Takesan Ramen, 1st anniversary in Paris","author":"nobu","date":"2025\u5e746\u670829\u65e5","format":false,"excerpt":"The rapid rise of Donabe Miso Ramen TAKESAN, 1st anniversary in Paris We visited Takesan Ramen on the first anniversary of its opening in Paris. President Takeda was very pleased. 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