❤read ABOUT KOJI: The Culture behind the Japanese Food Production. Learn How To Make Shio Koji
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Koji is a culture prepared by growing either uAspergillus oryzae /uor uMonascus purpureus/u mold on cooked grains and/or soybeans in a warm, humid place. Koji serves as a source of enzymes that break down (or hydrolyze / digest / split) natural plant constituents into simpler compounds when making miso, soy sauce, sake, amazake, and other fermented foods. Its fragrant white (or red) my