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
forum Ask episode
web_stories AI Snips
view_agenda Chapters
menu_book Books
auto_awesome Transcript
info_circle Episode notes
insights INSIGHT
Koji and Koji Starter
Koji, a fermented product, encompasses various types like rice, barley, and soy koji.
Koji starter, distinct from koji, contains its spores (Aspergillus oryzae, Aspergillus soyae, Aspergillus luchuensis).
insights INSIGHT
Blended Koji Starters
Higuchi Matsunosuke Shoten blends several koji starter strains for specific purposes.
Blending requires expertise as incorrect ratios can lead to one strain outcompeting others.
volunteer_activism ADVICE
Koji Application and Safety
When using koji, prioritize food safety and fermentation stability.
Avoid directly inoculating koji spores onto meat or fish as it may not produce the desired enzymatic effect.
Get the Snipd Podcast app to discover more snips from this episode
A few weeks ago we celebrated the exciting news of “Traditional Sake Brewing with Koji” being listed as a UNESCO Intangible Cultural Heritage (if you missed it you can find out more here) and in this episode, we decided to dive deeper into the world of koji as we had the immense pleasure of interviewing Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd. and one of the experts in koji starter manufacturing in Japan!
So join us as our regular hosts Rebekah Wilson-Lye, John Gauntner, and Arline Lyons sit down at our base, the Japan Sake and Shochu Information Center with Higuchi Koichi to dive into the fascinating world of koji—the mold at the heart of Japanese fermentation culture.
Learn more about what koji is, as Higuchi breaks down the different types of koji (yellow, white, black) and their unique roles in sake brewing, miso, shoyu, and other fermented foods. He also shares his journey into the koji industry and a behind-the-scenes look at the production process, the types of koji his company produces, and some of his ongoing projects in the world of fermentation. Although many of them are rather secret, he was able to share some details about a recent collaboration with Kewpie (possibly the best-selling Japanese brand of mayonnaise in Japan) and how he is creating “egg koji” for them on a quest to bring more umami to their products…
For anyone curious about Koichi Higuchi and his company Higuchi Matsunosuke Shoten Co., Ltd., you can find more information here and if you would love to learn more about Koji and how it is used in Sake brewing check out our “Episode-23: Koji Basics” to get started.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Sake On Air