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Is Koji The 2017 Probiotic Trend?
Fermented foods provide beneficial bacteria for our bodies.
Fermented foods are very important for optimal gut health. We live in symbiosis with about 100 trillion microorganisms that live on and inside of our bodies. Altogether, these microorganisms weigh about 2-3 pounds! We need more than 85% of our microbes to be beneficial ones to be healthy. If more than 15% are pathological, we are in trouble and may fall ill rather quickly.
We should have a great biodiversity within these microorganisms, with 20 - 30 thousand different species being ideal.
Koji May Become Biggest Food Trend of 2017:Chefs around the world are now embracing koji. The species of microbe in koji isnot a bacterium but a fungus, called Aspergillus oryzae. Koji has been used for millennia in China and Japan.
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To create koji, Aspergillus culture is added to cooked rice, soybeans, potatoes or roasted, cracked wheat. The mixture is then placed in a warm, humid place for about 50 hours. The resulting koji is then added to the food being fermented, often along with a brine solution.
As Aspergillus ferments, it produces a number of enzymes known to be beneficial for animal and human health, including amylase, which aids digestion and promotes a healthy gut.
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If you never heard of koji, you may be surprised to find out that sake, soy sauce, rice vinegar and miso soup are all traditional Asian foods and beverages made with koji.
Koji Can Be Used in Many Different Ways:You can also use koji as a marinade for fish, chicken and vegetables. Avoid adding extra salt when using koji, since it is already salty enough. Koji is actually used as a salt substitute.
You can also add it to your vinaigrette dressing or berry preserves to bring out the other flavors.
You can find a lot of different recipes using koji online.
Fermenting your own vegetables is easy and inexpensive.
Many fermented foods contain vitamin K2, especially natto, which is a fermented soy product. Vitamin K2 is important to fight against cardiovascular disease. If you buy natto, make sure that it is Non GMO.
If you are on blood thinners, consult your physician prior to eating fermented foods.