<ul><li>White spore aspergillus oryzae</li><li>Used to ferment soy beans to make soy sauce and miso</li><li>Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake</li><li>Browning tendency makes it ideal for darker colored miso or shoyu koji</li></ul><br><br>Description Shiragiku koji is a white spore aspergillus with stronger saccharifying power than Shirayuri aspergillus. Shiragiku has a higher tendency to brown which makes it ideal for darker colored miso and shoyu koji. Usage ratio: 1g Shiragiku koji to 1kg of rice Other Details Dietary Attributes: Plant-Based, Gluten-Free, Keto-friendly Ingredient List: Shiragiku Koji Allergen(s): None Documentation: Spec/SDS/COA/Misc Videos Koji? The 'New and Trendy' 3,000 Year-Old Ingredient. WTF - Ep. 107 With recorded history dating back to 300 BC, Koji continues to... Koji, the Marvelous Mold Find the Recipe on our blog: https://blog.modernistpantry.com/... Koji Part 2: Enzyme Extraordinaire. WTF - Ep. 221 In this follow up episode to our Koji primer, we tackle differ...

Shiragiku Koji [Aspergillus oryzae] Spores ? Gluten-Free ? Vegan - 10g/0.35oz

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