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and it plays a crucial role in traditional Japanese cuisine
An organic cotton pad soaked in piima heritage yogurt culture (the cotton pad has absorbed the unique bacteria and can be put into a jar /glass of milk to rehydrate and proliferate and make more yogurt
Nuts and seeds can also be used to make koji
as well as learn some 'backslopping' techniques
Use the active whey for more projects
Koji Spores - Aspergillus oryzae koji and it plays a crucialYou will receive: 4 grams Aspergillus oryzae spores Instruction Sheet on HOW TO make your koji Instruction Sheet on HOW TO make miso once you have made your koji Koji is a fermentation starter originating in Japan Koji refers to a grain (usually rice or barley) that has been inoculated with a type of mold called Aspergillus Oryzae or koji kin. While yeast is the magical key to many Western food favorites wine, bread and beer for example molds and
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