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Koji Angel 500g Yellow Label– Alkoholipärm / Alkoholihiiva
30,88 €
Inkl. moms
tarneaeg 1-3 päeva
Koji (koji) isa mold fungus ( Aspergillus oryzae ) used in Japanese cuisine to ferment rice, soybeans, and barleyIt's a key ingredient in the production of soy sauce, miso, sake, and mirin, breaking down starch and proteins, imparting a sweet, umami flavor. Koji is also a popular distiller's yeast for home brewing.
Key aspects of using koji:
- Fermentation :Used to make miso paste, soy sauce, and amazake.
- Alcohol yeast ( Koji Angel ): A mixture of mold, enzymes and yeast for saccharification of starchy raw materials (grain, rice) without cooking.Yellow Label
- Shio Koji :A fermented mixture of koji, salt and water used as a marinade to tenderize meat/fish and as a flavor enhancer.
- Coffee Flavoring :Used during the fermentation of coffee beans to produce unique notes.
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