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Categories Food Worldwide Fermentation
Fermentation
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Koji Kin - Aspergillus OryzaeProduct no.: 001.249.210 g Koji-Kin Aspergillus Oryzae mould culture for your own production of Koji rice (Kome Koji), Shio Koji, Amazake, Miso, Sake |
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Mugi KojiProduct no.: MIMI008500 g Barley barley inoculated with Aspergillus oryzae, fermented, for further processing into Miso, Shio Koji, Amazake etc. |
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