32,86 €
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.
Extremely versatile, natural ingredients.
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Highly sensitive to humidity.
Brown Carnaroli rice, Aspergillus Oryzae.
For dry enzymatic curing, cover the meat and vacuum-pack it. 48 hours is sufficient time, but can also be extended.
For Shio Koji (dry ageing), blend 50 g koji, 8-10 g salt, 125-150 g water.
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