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Kome Koji
500 g
Ingredients: rice, Aspergillus oryzae
Product description: Fresh rice-based koji that has been gently dried and therefore has a long shelf life. Starting material for the production of Miso, Shio Koji or other Japanese ferments. Also ideal for pulverizing in a mixer and for making koji salt or dry rubs. Recipe suggestions on the package.
Cultivation: Fermented in stone pine boxes
Fermentation time: two days
Properties: Sweet, mushroom in taste and smell, gluten-free, vegan, unpasteurized
Use: As a basis for the production of Sake, Amazake, Shio Koji, Miso
Shelf life: Stored in a dry and cool place for 12 months after production
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