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KOJI

KOJI

500 g

32,86 

Informations

 

Koji is derived from two ingredients, rice and Aspergillus Oryzae mushrooms. Combining the mushroom powder with cooked rice produces a mould on the surface of the rice: this is Koji.
This ingredient opens up new frontiers in cooking, from the home creation of miso and soy sauce to the revolutionary “enzymatic  dry ageing” process.

Advantages

Extremely versatile, natural ingredients.

Allergens

None

Warnings

Highly sensitive to humidity.

Ingredients

Brown Carnaroli rice, Aspergillus Oryzae.

Use

For dry enzymatic curing, cover the meat and vacuum-pack it. 48 hours is sufficient time, but can also be extended.

Dosage

For Shio Koji (dry ageing), blend 50 g koji, 8-10 g salt, 125-150 g water.

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