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Koji Kin - Aspergillus Oryzae
10 g
Aspergillus Oryzae is one of the main cultures used in Japan for the fermentation of rice, grain and soybeans to make shio koji, miso, amazake, soy sauce, sake etc. This fermentation produces sweet and sour aromas, among other things, but also the famous umami. Here the mushroom is in a freeze-dried version.
The amount of 10 g is sufficient for approx. 6 kg of rice.
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