Fermented tofu koji is different from sweet wine koji. Sweet wine koji is fermented wine, and fermented bean curd koji is used to make fermented bean curd. Tofu and fermented bean curd can also be used to make some traditional foods that China people like, such as tofu and fermented bean curd, also known as soy sauce tofu, which is a common table food and has a long history in China.

Daqu is a medium mixed with grain, which helps grain to ferment into wine. From the original natural koji to artificial koji making, the history of Chinese koji can be traced back to 3000 years ago, and the development of koji has also changed from the initial simple traditional manual production to.

The use of sweet wine

Fermented sweet wine is the original product of rice wine koji and the embryonic form of brewing all kinds of wine. Besides eating, it has two uses. One is used as cooking wine, such as adding it to Sichuan-style hot pot bean paste.

The second is to make steamed bread, such as rice wine steamed bread in Zhoukou, Henan, and rice wine steamed bread in Jinhua, Zhejiang. In addition, liqueur koji can also be used for condiment fermentation, so users of liqueur koji include liqueur breweries, family catering units and condiment production units.