Koji contains a wide variety of enzymes and many minerals such as vitamins.Enzymes contained in Koji turn starch into umami and break down proteins into amino acids to aid digestion. It contains a lot of dietary fiber, from which oligosaccharides are formed to promote the growth of good bacteria in the intestine.In addition, vitamins B1, B2, B6, niacin, pantothenic acid, inositol, biotin, etc. are formed, which promotes skin metabolism, recovers from fatigue, and is expected to have a fat burning effect. And kojic acid contained in Koji has the effect of suppressing the production of melanin, which causes blemishes, and preventing blemishes and dullness. Share simple ideas to help spread your recipe.
1. Creamy tofu
Fermenting tofu with Koji gives it a refreshing cream cheese-like taste. You can also use it like a salad topping or sour cream.
* If you do not want to add salt, please use Koji powder.
Ingredient;
Appropriate amount of tofu
Appropriate amount of salt koji
Step 1
Wrap it in kitchen paper and drain the tofu. The less water the tofu has, the creamier the finish.
Step 2
Spread the Koji evenly on the tofu and wrap it in a piece of paper or cloth.
Step 3
Wrap and ferment in the refrigerator for 1-5 days.
The longer the time, the richer it becomes.
