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Shiragiku Koji (Aspergillus oryzae), Gluten free, Vegan
Shiragiku 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 koji.
Usage ratio: Use 1gm to 1 kg of rice.
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 koji.
Usage ratio: Use 1gm to 1 kg of rice.
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Shipping & Returns
Shipping & Returns
Shiragiku Koji (Aspergillus oryzae), Gluten free, Vegan
Shiragiku Koji (Aspergillus oryzae), Gluten free, Vegan
Shiragiku 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 koji.
Usage ratio: Use 1gm to 1 kg of rice.
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 koji.
Usage ratio: Use 1gm to 1 kg of rice.
$14.99
Shiragiku Koji (Aspergillus oryzae), Gluten free, Vegan—
$14.99
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Shiragiku 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 koji.
Usage ratio: Use 1gm to 1 kg of rice.
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 koji.
Usage ratio: Use 1gm to 1 kg of rice.
