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Kawachi Yellow Koji Starter Spores, 0.53oz (15g) Tane-koji oryzae Mold Spore Starter for Japanese Fermented Foods, miso soy sauce
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Kawachi Yellow Koji Starter Spores, 0.53oz Features
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Essential Ingredient: Tane-koji is a culture of mold spores, typically Aspergillus oryzae, that plays a crucial role in the fermentation of traditional Japanese products like sake, miso, and soy sauce.
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Cultivation Process: The spores are cultivated on grains such as rice or barley, where they break down starches into sugars and proteins into amino acids, enabling fermentation.
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Flavor and Aroma: Tane-koji contributes to the characteristic flavors and aromas of fermented Japanese foods and beverages.
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Traditional Significance: As an essential component in the production of sake, miso, and soy sauce, tane-koji holds cultural significance in Japanese culinary traditions.
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Versatile Application: Beyond its use in fermented products, tane-koji can also be utilized in various other food preparations, adding depth and complexity to flavors.
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A packet of Tane Koji contains 15g of Koji spores that are to produce 15kg of Rice or Barley Koji.
About Kawachi Yellow Koji Starter Spores, 0.53oz
Unlock the secrets of traditional Japanese fermentation with Kawachi Yellow Koji starter spores. These tiny spores are the essential ingredient for creating koji, a versatile fermented rice or barley culture used in making soy sauce, miso, sake, and more. With a potent enzymatic activity, just a small amount of these koji spores can kickstart the fermentation process for a wide range of Japanese delicacies. This 0.53oz (15g) pack contains pure brown rice and yellow koji (Aspergillus oryzae) spores, carefully cultivated in the Kirishima region of Japan. Follow the included instructions to create your own koji culture at home, and embark on a flavorful journey through the world of Japanese fermented foods. Keep these spores stored below 20°C for optimal freshness and potency.
