Ingredients, dishes and drinks from Japan by Ad Blankestijn

Wednesday, March 14, 2012

Kojizuke

Pickled with koji. 麹漬け。

Koji is a mold that is cultivated on rice and that is responsible for the sugarification of the starch in the rice as well as the production of other enzymes.

A pickling method for winter.

Best example: bettarazuke, using daikon. Has a sweet flavor and alcoholic aroma. The name derives from the "stickiness" of this type of pickle.

Bettarazuke in pouch