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What is koji? Koji (also spelled kōji or kouji) is traditionally a cooked grain, most commonly rice, that has been inoculated with Aspergillus oryzae, the fermentation culture known as koji mold. Koj
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It’s finally here! Start your fermentation journey at Koji Connect. Koji Connect enables you to: > Access detailed, koji-focused recipe guides > Choose from our selection of 100% hand grown koji > L
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Shio Koji: Explained Shio koji is a simple ferment of rice koji, water, and salt. "Shio" directly translates to "salt". Think of shio koji as the new, savory counterpart to amazake - but don't let th
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3 Misos, 3 Different times. Because the most important ingredient when fermenting is TIME. Making miso is a satisfying process – simple prep and maintenance, then it’s just a waiting game – slowly ch
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Three fermentation frameworks for infinite flavor. Whether you're a chef, curious cook, or total beginner, you can use these ratios and percentages to build more memorable meals. πŸ”—Want to learn mor
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World record delivery attempt #1 I can't guarantee your koji will arrive this fast, but I'll do my best. Big thanks to Frank @hmcatering fermenting with us! Can't wait to see what you create. Want
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Are you a curious cook wanting to explore the limitless possibilities of fermentation? Koji is a perfect place to start. πŸ”—Click the link in my bio and start fermenting with confidence today! Here’
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A world first. Recipe’s down here πŸ‘‡ Have you heard of β€œcultivated meat”? Maybe you’ve heard it referred to as β€œcultured meat”, either way, this stuff is the future. So naturally - I had to get some.
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⚠️CALLING ALL FERMENTERS: This Saturday, September 20th, @sanjtamari is hosting a FERMENTATION FESTIVAL!! They're calling it "Hakko Hub" (the Japanese word for 'fermentation'). And its one of my favor
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Mapo Miso Recipe Outline πŸ‘‡ First I mashed the following together: - 1000g cooked soy beans - 500g Umami Rice Koji - 200g bean cooking liquid (or water) Then, I blended the following ingredients (w
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Pinto Bean Miso Full Recipe πŸ‘‡ - 500g cooked pinto beans - 250g Umami Style Rice Koji (link in bio) - 60g water (you can also use the liquid leftover from cooking your beans) - 81g sea salt Want mor
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Urad Dal Miso Recipe πŸ‘‡ -1000g cooked urad dal -500g Umami Style Rice Koji (link in bio) -150g sea salt (10% of total weight) Want a step by step guide to make your own unique miso? Join Koji Conne
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About @thekojihouse

Koji House | Share New Flavors with Koji is a Instagram micro influencer. With 54.5K followers and 12 posts, thekojihouse's account shows a follower-to-following ratio of 43.5:1. This profile demonstrates strong community engagement within its niche. View all content anonymously on Pictame - no login required.

thekojihouse's engagement rate sits at 2.21%. For accounts with 10K-100K followers, the average is around 2.5%, so there's some room to grow β€” though every community is unique.

Out of the last 12 posts, 100% are videos and 0% are photos. Content shows up about every 48 days. Captions lean detailed, averaging 715 characters.

2.21% engagement rate β€” room to grow compared to average for 10K-100K follower accounts.
Posts about every 48 days.
43.5:1 follower-to-following ratio.

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thekojihouse
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@thekojihouse

Koji House | Share New Flavors with Koji

Public
Posts
12
Followers
54.5K
Top Hashtags
#moldisgold#koji#fermentation#fermentedfoods#kojibuildscommunity#1

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#followme#photo#music#viralreels#life#ootd#motivation#friends#fun#like4like#me#makeup
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Engagement
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Teaching cooks how to share more memorable flavors atπŸ“VA's #1 Rated Koji Company Hey! I'm Nick. πŸ‘‡Let me show you how!

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