Sweet Potato Koji

Sweet potato koji

Japanese: さつまいも麹（さつまいもこうじ）

Koji made on sweet potato. Rich in starch, producing intense sweetness.

Non-traditional koji from steamed sweet potato. Extremely starch-rich, generating intense sweetness through saccharification.

As amazake ingredient, produces rich sweetness without sugar. Can mix into miso as seasoning. Making koji from non-grain substrates expands fermentation possibilities. Sweetness varies by cultivar: Beni Haruka offers elegant sweetness, Anno Imo gives dense richness. Maintain 28-35 degrees like grain koji. A familiar ingredient that broadens koji-making horizons.

Related words

Saccharification

The conversion of polysaccharides like starch into sugars through enzymatic action. This reaction, driven by amylase from koji mold, is the first step of fermentation.

Amylase

An enzyme that breaks starch into sugars like glucose and maltose. Secreted by koji mold, it is the key agent of saccharification.

Non-traditional Substrate

Fermenting materials other than soybeans with koji. Expanding fermentation possibilities.

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