RHAPSODY ORGANIC KOJI - Made in Vermont, USA - Amazake

RHAPSODY ORGANIC KOJI - Made in Vermont, USA - Amazake Koji/Shio koji/Sake Koji, 16 oz
- Allround starter culture to make miso, rice milk, amazake, shio koji, and pickles.
- Hand-crafted in Cabot, Vermont, USA.
Koji is steamed polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions. Traditionally this is what the different kinds of koji are used for: If you want to make amazake or rice milk, order the amazake koji. For miso, either choose short term koji, for the sweeter miso varieties, or long term or barley koji for the darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and fats. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term koji as an all-round koji, gain some experience with that, then move to the other varieties to expand your horizon. Color varies from white to yellowish tan. Yield: 16 oz of amazake koji makes 1.5 to 3 gallons of amazake (depending on how sweet you want it) or double that for rice milk. 16 oz of short term miso koji makes 3 lbs of miso; long term miso koji makes 6 lbs of miso; barley koji makes 7 lbs of miso.
Country USA
Brand Rhapsody Natural Foods
Manufacturer Rhapsody Natural Foods
Size 16 Ounce (Pack of 1)
UnitCount 1
UPCs 884796060031
EANs 0884796060031
ReleaseDate 0000-00-00

Country	USA
Brand	Rhapsody Natural Foods
Manufacturer	Rhapsody Natural Foods
Size	16 Ounce (Pack of 1)
UnitCount	1
UPCs	884796060031
EANs	0884796060031
ReleaseDate	0000-00-00

RHAPSODY ORGANIC KOJI - Made in Vermont, USA - Amazake Koji/Shio koji/Sake Koji, 16 oz

You might also like...