Mycelium Reinculture Aspergillus oryzae (koji) Mycelium Reinculture Aspergillus oryzae, better known as koji, is a versatile fungal culture that plays an important role in various fermentation processes. This culture has been used for centuries in Asian cuisine and is essential for making flavorful and healthy foods such as soy sauce, miso and sake. Applications of koji Soy sauce making: Koji helps break down protein and starch in soybeans, which provides rich flavor and aroma. Miso: Thanks to koji, miso acquires its distinctive umami flavor and increases its nutritional value. Sake brewing: Koji converts rice starch into sugars, which are then converted into alcohol. Specifications Our Mycelium Reinculture Aspergillus oryzae is carefully selected and cultured to ensure consistency and effectiveness. This product is suitable for both commercial and home use, making it accessible to anyone who wants to explore the art of fermentation. Purity: High quality culture with no additives. Ease of use: Easy to integrate into various fermentation processes. Benefits for users. There are many benefits to using koji, both in terms of taste and health: Enhanced flavors: Koji adds a deep umami flavor to dishes, enhancing the overall taste experience. Health benefits: Fermentation with koji can improve the digestibility of foods and add beneficial enzymes and probiotics. Sustainability: By optimizing fermentation processes, koji helps reduce food waste. Why choose our koji? Our Aspergillus oryzae culture is perfect for beginners and experienced fermentation experts alike. With our high-quality koji, you can create authentic Asian flavors at home and experiment with new recipes. Start your fermentation adventure today and discover the flavorful world of koji!
