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Shirayuri Koji (Aspergillus oryzae), Gluten Free, Vegan
Shirayuri koji is a long haired white spore aspergillus producing white and soft versions of koji.
It is a filamentous fungus used in East Asia to ferment soy beans to make soy sauce and miso. Also use to saccharify rice, barley, or sweet potato to make alcoholic beverages like Sake.
Shirayuri has has sweet aroma and flavor, ideal for shio koji, sweet sake.
Can be used safely since it has no browning tendency, suitable for less-colored white miso
Usage ratio: Use 1gm to 1 kg of rice.
It is a filamentous fungus used in East Asia to ferment soy beans to make soy sauce and miso. Also use to saccharify rice, barley, or sweet potato to make alcoholic beverages like Sake.
Shirayuri has has sweet aroma and flavor, ideal for shio koji, sweet sake.
Can be used safely since it has no browning tendency, suitable for less-colored white miso
Usage ratio: Use 1gm to 1 kg of rice.
Shirayuri koji is a long haired white spore aspergillus producing white and soft versions of koji.
It is a filamentous fungus used in East Asia to ferment soy beans to make soy sauce and miso. Also use to saccharify rice, barley, or sweet potato to make alcoholic beverages like Sake.
Shirayuri has has sweet aroma and flavor, ideal for shio koji, sweet sake.
Can be used safely since it has no browning tendency, suitable for less-colored white miso
Usage ratio: Use 1gm to 1 kg of rice.
It is a filamentous fungus used in East Asia to ferment soy beans to make soy sauce and miso. Also use to saccharify rice, barley, or sweet potato to make alcoholic beverages like Sake.
Shirayuri has has sweet aroma and flavor, ideal for shio koji, sweet sake.
Can be used safely since it has no browning tendency, suitable for less-colored white miso
Usage ratio: Use 1gm to 1 kg of rice.
$5.25
Original: $14.99
-65%Shirayuri Koji (Aspergillus oryzae), Gluten Free, Vegan—
$14.99
$5.25Description
Shirayuri koji is a long haired white spore aspergillus producing white and soft versions of koji.
It is a filamentous fungus used in East Asia to ferment soy beans to make soy sauce and miso. Also use to saccharify rice, barley, or sweet potato to make alcoholic beverages like Sake.
Shirayuri has has sweet aroma and flavor, ideal for shio koji, sweet sake.
Can be used safely since it has no browning tendency, suitable for less-colored white miso
Usage ratio: Use 1gm to 1 kg of rice.
It is a filamentous fungus used in East Asia to ferment soy beans to make soy sauce and miso. Also use to saccharify rice, barley, or sweet potato to make alcoholic beverages like Sake.
Shirayuri has has sweet aroma and flavor, ideal for shio koji, sweet sake.
Can be used safely since it has no browning tendency, suitable for less-colored white miso
Usage ratio: Use 1gm to 1 kg of rice.
