Classes
Pasta Making
Koji has gained a lot of attention in the world of chefs and small producers. Its application in the food world is only limited by your imagination. Koji is the mold to inoculate grains responsible for miso, soy sauce, sake, mirin, amazake and a host of other ingredients. Koji produces enzymes that break down complex carbohydrates into simple sugars which then feed itself. It's the use of these enzymes that open up doors to new applications in the food world.
65
$
koji making
Koji has gained a lot of attention in the world of chefs and small producers. Its application in the food world is only limited by your imagination. Koji is the mold to inoculate grains responsible for miso, soy sauce, sake, mirin, amazake and a host of other ingredients. Koji produces enzymes that break down complex carbohydrates into simple sugars which then feed itself. It's the use of these enzymes that open up doors to new applications in the food world.
65
$
