Choro Koji Fermentation
The elusive fifth flavor
Hiroki Kudo, a Rotterdam based Japanese entrepreneur and product maker brings Choro Koji Fermentation to the Netherlands. Kudo uses only traditional Japanese techniques and tools such as wooden steamers and bowls.
Choro Koji fermentation is a process that enriches the taste, texture and aroma of products such as miso, koji, soy sauce and amazake. It is also the traditional Japanese fermentation technique that is deeply rooted in the preparation of Japanese food.
‘Koji’ refers to fermented grains, usually rice, infused with the fungus Aspergillus oryzae. During the fermentation process, this fungus provides enzymatic activities that break down complex carbohydrates into simple sugars and convert proteins into components such as amino acids. This contributes to digestibility and nutritional value, but also results in “Umami”: the somewhat elusive fifth taste for Westerners, the taste “that nourishes the soul”.
You can meet Hiroki with his unique products at the Green is Golden Market during the Natural Wine Festival A’dam. Plus, if you are intrigued by the world of microbes and flavors make sure not to miss his workshop. You will have the chance to create your own ‘Umami seasoning’!
