Shiragiku Koji (Aspergillus oryzae), Gluten free, Vegan Size:0.5 oz Yields viscosity of 400 cP

Yields viscosity of 400 cP at low addition level

Garlic And Chili Flavored Extra Virgin Olive Oil

A very ancient

Beef Extract (Powdered)

This high-grade Kashmiri saffron is from India

Shiragiku Koji (Aspergillus oryzae), Gluten free, Vegan Size:0.5 oz Yields viscosity of 400 cPShiragiku koji is a white spore aspergillus, is a filamentous fungus, has stronger saccharifying power than Shirayuri koji. It has ability to secrete large amounts of enzymes, allows to decompose the proteins. Used in East Asian to ferment soy beans to make soy sauce and miso. Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake. Shiragiku has a higher tendency to brown which makes it ideal for darker colored miso & soyu