oragy
Oragy refers to a type of traditional Japanese fermented soybean dish. It is made by steaming soybeans and then allowing them to ferment, typically with the addition of a mold called Aspergillus oryzae, commonly known as koji. This fermentation process breaks down proteins and carbohydrates in the soybeans, resulting in a unique aroma and flavor profile.
The texture of oragy can vary depending on the specific preparation method, ranging from paste-like to a
While the term "oragy" is sometimes used broadly to encompass various fermented soybean products, it can also