Koji starter for Shôyu (soy sauce)
19,00 $ · En stock
Koji starter for shoyu (soy sauce) are a specialized strain of *Aspergillus oryzae* used in the fermentation process to break down soybeans and wheat. In shoyu production, koji spores are inoculated onto a mixture of steamed soybeans and roasted wheat, initiating fermentation by producing enzymes that convert proteins and starches into amino acids and sugars. The quality of the koji is crucial for producing authentic, deep-flavored shoyu. This spore is well-adapted to the salty environment needed for soy sauce production. The brining process in soy sauce creates a high-salt condition, which ca
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