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Full umami + light acidity
a lot of know-how has been developed for the optimal roasting of sesame
Typical Japanese bonito flakes
so they are not put in syrup
2 g salt 1
Japanischer Koji Reis GESCHIRR Full umami + light acidity500 g Rice inoculated with Aspergillus oryzae Original from Japan To make your own misos, Amazake, Shio Koji etc What is Japanese Koji Rice? Koji rice is steamed rice inoculated with the Aspergillus oryzae fungus. It is used to make miso, Shio Koji, Amazake etc. by fermentation. This product is a dried version. Aspergillus oryzae is a fungus whose enzymes (amylases, lipases, proteases, pectinases) convert starch into sugar and proteins into amino
