Chemical engineer and fermentation hobbyist with a background in wastewater, drinking water, and solid waste management. Keith enjoys natto and anything koji-related.
Posts by Keith Wong
I hope this post will provide a bit of guidance to anyone trying to build a koji room (also known as the koji muro or sei-kiku shitsu), especially as they scale up to the 50-1500kg/ba...In Sep 07, 2021
Flavourzyme™️ is a trademark name given to a mixture of refined proteolytic enzymes branded by Danish biotech company Novozymes A/S. It’s produced by the submerged fermentation of our...In Jun 04, 2021
Koji generates a considerable amount of heat as it grows - if you’ve ever made koji at home, it’s almost unsettling to feel the warmth of a koji cake. Controlling that heat, along wit...In koji, Dec 16, 2020
I always wondered if researchers had played around with koji growing parameters - turns out they have, and with a great level of detail in numerous studies. This post will be the firs...In koji, Oct 10, 2020