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Koji has gained a lot of attention within the community of chefs and small producers. Its applications in the world of food 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.
It produces enzymes that break down complex carbohydrates and proteins into simple sugars and amino acids.
The use of these enzymes is what opens up doors to new applications in the culinary world.
Chef Nicot created this tray and started to make his own koji which he is now frequently using when cooking at home or as a personal chef.
It is now available on Amazon.
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