Explore how Koji fermented Japanese foods can elevate your health.
Fermented Foods for Gut Health
More people are grappling with gastrointestinal issues today than ever before, thanks to modern lifestyle changes. Digestive diseases and disorders are on the rise, often due to diets low in fiber, insufficient physical activity, and high consumption of carbs, refined sugar, toxic seed oils, and processed foods. These unhealthy eating habits lack the essential nutrients found in fruits and vegetables, leading to compromised immune health and overall well-being.
But there’s a silver lining. A growing trend towards fermented foods—like kombucha, kefir, kimchi, and sauerkraut—is catching on with health-conscious consumers. These foods are celebrated for their ability to improve gut health and boost overall well-being. So, while our modern diets may be lacking, embracing fermented foods could be the key to a healthier digestive system
Let’s take Japan as an example—a country renowned for its love of fermented foods. One of the most popular and celebrated foods there is koji-fermented foods!
Ever heard of koji? Koji or also known as Aspergillus oryzae is the secret to Japan’s longevity and good health. The koji fungus has been certified as the “National fungus” of Japan and has been considered a valuable asset used by its ancestors.
Now the word fungus may sound alarming and intimidating but not for koji! It’s safe to eat and in fact has so many health benefits to it.
Koji – A Fundamental Ingredient to Japanese Basic Seasonings
Koji has long been the key to Japan’s renowned fermented foods such as essential seasonings in Japanese cuisine like soy sauce, miso the basics but also other staples like mirin, sake or rice vinegar foundational to traditional Japanese cooking.
Koji fermented Japanese seasonings – Tamari soy sauce, Mirin, Miso and more
Koji-fermented foods are renowned for their health-enhancing properties, offering:
- Improved digestion by enhancing food digestibility and nutrient absorption
- Introduction of beneficial probiotics to support a healthy gut microbiome
Incorporating koji-fermented foods into your diet can help mitigate the adverse effects of modern dietary trends while promoting digestive health and overall vitality.
How Koji Grains are Made
Koji is commonly used in its koji-culture grain form in Japanese fermented foods, with rice koji being the most popular variety. Rather than consuming it as it is, Koji grains are made from cooked rice, soybeans or barley inoculated with the koji culture. This process makes koji grains versatile allowing them to be incorporated into various dishes easily.
Rice koji (most popular koji grain): Ingredient to ferment Japanese seasonings such as miso, sake, mirin, soy sauce, rice vinegar and more
Power of Koji
Beautiful Umami Flavour
Umami is a savory taste that adds depth and richness to food. It enhances the overall taste experience by making dishes more flavorful and satisfying. Think of it like the natural form of MSG! During the fermentation process, koji brings out rich umami flavours, transforming dishes and making them noticeably tastier.
Super Nutritious
Koji fermented products are super nutritious and produce over 400 beneficial compounds, featuring key enzymes such as amylase, protease, and lipase. These enzymes support digestive and metabolic processes, helping convert absorbed nutrients into energy and promoting the production of essential vitamins for women’s health. This versatility has made koji increasingly popular in the beauty and health industries.
Some of the healthy compounds include but not limited to:
- As the bacteria metabolises, it produces vital vitamins essential for skin metabolism
- Vitamins incluse B1, B2, B6, niacin, biotin etc
- Glucose
- Minerals
- Folic Acid
- Prebiotics: Oligosaccharide
- Essential & Non-essential amino acids: cysteine, arginine, glutamine and many more
Koji fermented foods is not only tasty and easy to absorb but also offers the health benefits, making it a nutritious choice — a true winner!
The STRONGER Probiotics
Just like other fermented foods, koji fermented foods also contain probiotics.
Plant-based probiotics, such as those in Koji fermented foods, are stronger than animal probiotics found in yogurt. They can survive through gastric juices and heat, whereas probiotics in animal products like yogurt are often killed off by gastric juices or higher temperatures. The durability of probiotics in Koji fermented foods ensures that their live probiotic benefits remain intact even when used in cooking!
Let’s start to include koji fermented foods for your stronger immune system and overall health
It’s fair to say that the “power of koji” has played a crucial role in shaping Japan’s unique culinary heritage over the centuries. Embrace the benefits of incorporating koji fermented foods into your daily routine for a healthier and more radiant you.
Want to know more about koji? Check out the video below!
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Plant Based Cookbooks
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