Koji starter for miso
19,00 $ · En stock
A koji starter, referred to as "koji," is a crucial ingredient in the traditional Japanese fermentation process. Koji is a type of fungus, specifically the Aspergillus oryzae, that is used to inoculate and ferment various food products. It plays a fundamental role in the production of several Japanese staples, including soy sauce, miso, sake, and mirin. The specialty of this koji starter in miso making lies in its ability to produce enzymes that break down complex carbohydrates and proteins into simpler compounds, transforming the raw ingredients into the flavorful miso paste. Here are some ke
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