Discover the power of Mycelium Reinculture Aspergillus oryzae (koji) Mycelium Reinculture Aspergillus oryzae, better known as koji, is a versatile fungal culture that plays an essential role in the fermentation processes of various culinary applications. This culture has been used for centuries in Asian cuisine and is indispensable for the production of flavorful and healthy foods such as soy sauce, miso and sake. Applications of koji Soy sauce production: Koji breaks down the proteins and starch in soybeans, resulting in a rich flavor and aroma. Miso: Fermentation with koji gives miso its characteristic umami flavor and enhances its nutritional value. Sake brewing: Koji converts rice starch into sugars, which are then fermented into alcohol. Specifications Our Mycelium Reinculture Aspergillus oryzae is carefully selected and cultured to ensure consistency and effectiveness. This product is suitable for both commercial and home use, making it accessible to anyone wishing to discover the art of fermentation. Purity: High quality culture with no additives. Ease of use: Easy to integrate into various fermentation processes. Benefits for users. There are numerous benefits to using koji, both in terms of taste and health: Enhanced flavors: Koji adds a deep umami flavor to dishes, enhancing the overall taste experience. Health benefits: Fermentation with koji can improve food digestibility and introduce beneficial enzymes and probiotics. Sustainability: By optimizing fermentation processes, koji helps reduce food waste. Why choose our koji? Our Aspergillus oryzae culture is ideal for beginners and experienced fermentation experts alike. With our high-quality koji, you can create authentic Asian flavors at home and experiment with new recipes. Start your fermentation adventure today and discover the flavorful world of koji! Order your Mycelium Reinculture Aspergillus oryzae now and experience the benefits of this unique fungal culture for yourself. Add this versatile ingredient to your kitchen and enrich your culinary creations.