Making Koji by Fermentation with Aspergillus Oryzae and Applications: Simplest but Most Advanced Methods
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Book Overview
Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods. The important...
Format:Paperback
Language:English
ISBN:1729603505
ISBN13:9781729603505
Release Date:October 2018
Publisher:Createspace Independent Publishing Platform
Length:98 Pages
Weight:0.35 lbs.
Dimensions:0.2" x 6.0" x 9.0"
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