TOUFOOD - KOJI, Mushroom Culture / Sake Starter

Koji is steamed sake-quality rice inoculated with the yeast Aspergillus oryzae and then dehydrated. It is used as a fermentation starter when it comes into contact with rice or other cooked grains, producing a pleasant fruity flavor. Its use converts starch into fermentable sugars, proteins into simple amino acids, and fats into simple, easily digestible oils. Other fermented products such as miso, shio koji, or amazake can be made from this product. Mix it with other ingredients and store it at a temperature of approximately 30°C to ferment.