Kuoji

Kuoji refers to a type of fermented rice or grain dish originating from Southeast Asia, particularly popular in regions such as Indonesia and Malaysia. It is often prepared using glutinous rice, though other grains can also be utilized. The fermentation process typically involves introducing a specific mold, often from the *Rhizopus* genus, which breaks down the starches into sugars and produces a distinct texture and aroma.

The resulting kuoji can vary in consistency from a soft, pudding-like mass to a firmer block. It is commonly consumed on its own as a snack or dessert, and its natural sweetness is often a key characteristic. In some culinary traditions, kuoji is also used as an ingredient in other dishes, where its fermented flavor can add complexity. The preparation and consumption of kuoji are deeply intertwined with local food cultures and traditions in the regions where it is made. While the term itself can be broad, it generally encompasses a range of fermented grain products prepared through a similar process.