TOUFOOD - KOJI, Mushroom Culture / Sake Starter

Koji is sake-grade steamed rice with the yeast Aspergillus Oryzae added and then dehydrated. Used as a fermentation starter when it comes into contact with rice or other cooked grains, it produces a lovely fruity flavor. Its application converts starch into fermentable sugars, proteins into simple amino acids, and fats into simple, easily assimilated oils. Other fermented products such as miso, shio koji, or amazake can be made from this product. Mix with other ingredients and keep at a temperature of about 30C to ferment.