Description
Aedan brings Japanese fermented foods that are essential to
flavor and health of every traditional Japanese meal to your
table.
Their cornerstone product is hand-crafted fresh koji (Aspergillus
oryzae) Koji is a natural, enzyme rich ingredient that is the start-
er to make miso, soy sauce, sake, shochu, mirin and vinegar.
They use the finest natural, non GMO and certified organic
ingredients available and are small batch crafted by hand. Koji
is steamed rice that has been germinated with koji-kin. Koji-Kin
(Aspergillus Oryzae), creates several enzymes as it propagates
the rice kernel. The results are probiotic, unpasteurized, rich in
enzymes, with no preservatives and no artificial anything.
An artful combination of water, heat and environmental aspects
creates rice grains with a light frosting and a sweet nutty scent.
To make their artisanal miso, they then mix the fresh koji with
various beans and grains and referment to provide you a range
of choices – from traditional to exotic.
The beauty of fermentation is you get more layers of flavor,
increased nutrition, and increased preservation – all in one act,
When koji is used in food preparation, the enzyme proteases
breaks down proteins to produce amino acids including gluta-
mate. This amino acid is responsible for umami, a rich, savory
flavor that makes food taste delicious. The taste of umami
combined with other tastes rounds out the flavor of any dish.
Amylase, which is another koji’s enzyme, breaks down starches
to produce simple sugars such as glucose thus adding a salty
sweet flavor to meats and other proteins.
The Japanese have traditionally made full use of this technique
of harnessing microorganisms to produce and preserve diverse
foods under the extreme conditions of Japan’s 4 seasons. At the
foundation of this culture there is koji in various forms, including
rice koji, barley koji, and bean koji.
AEDAN
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