ingredient information
Koji Aspergillus Royse
Konjac glucomannan (KGM) is a water-soluble dietary fiber derived from the root of the Konjac plant. Konjac foods, made from Konjac Glucomannan, are traditional Chinese foods with a history spanning over two thousand years. Referred to as Moyu or Juruo in China, and Konnyaku or Shirataki in Japan, Konjac foods are a popular health food in the Asian markets. are naturally water soluble fiber with no fat, sugar, starch, or protein. contain zero net carbohydrates and zero calories. are wheat and gluten free. are translucent and gelatinous, with no flavor of their own - they easily absorb the dominant flavors of any soup or dish. are instant and come in a variety of styles and shapes - you can simply toss salsa with Konjac instant pasta for a quick meal. Aspergillus oryzae (Chinese: ??, ???, ???, pinyin: qu meí jun; Japanese: ?, koji, or ??, koji-kin, Korean: ???, nurukgyun) is a filamentous fungus (a mold). It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, and shochu. The domestication of A. oryzae occurred at least two thousand years ago.[2] A. oryzae is used for the production of rice vinegars. Dr. Eiji Ichishima of Tohoku University called the koji fungus a "national fungus" ("kokkin") in the journal of the Brewing Society of Japan, because of its importance not only for sake brewing but also for making miso, soy sauce and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.[3] "Red koji-kin" is a separate species, Monascus purpureus.