Sake On Air
Talking Koji with Higuchi Koichi
Dec 30, 2024
Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd., is a master in koji starter manufacturing and an expert in Japanese fermentation. He discusses the fascinating world of koji, including its various types—yellow, white, and black—and their unique roles in sake and miso. Koichi shares insights into his production process and hints at innovative projects like ‘egg koji’ for Kewpie mayonnaise. He also reflects on the cultural significance of koji and its recent recognition by UNESCO as an intangible cultural heritage.
58:02
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Quick takeaways
- Koji serves as a vital fermentation starter in various traditional Japanese foods, significantly influencing their flavors and health benefits.
- Recent innovations, like egg koji for Kewpie mayonnaise, showcase koji's versatility and growing global demand beyond traditional Japanese cuisine.
Deep dives
Introduction to Koji and Its Significance
Koji is a crucial ingredient in various traditional Japanese fermented foods and beverages, including sake, miso, and soy sauce. It is effectively a mold starter that is responsible for fermentation, impacting the flavors and health benefits of products. Koichi Higuchi from Higuchi Matanosuke Shoten explains that there are different types of koji, such as rice koji, barley koji, and soy koji, each serving unique fermentation purposes. Recently, there has been a revitalized interest in koji as Japan seeks recognition from UNESCO, aiming to elevate this cultural cornerstone as an intangible heritage.
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