Rice Koji Spores are cultures best suited for koji rice and the production of various types of miso.<\/p>\n
This strain has been bred to be ideally suited for rice misos, also known as red miso. These misos ferment for 6 to 24 months and contain more salt than the others.
\nThe spores have stronger proteolytic activity but less amylolytic activity. The strong proteolytic activity helps make the miso as flavourful as possible.<\/p>\n
Miso is made with a high concentration of beans (which are mixed into the rice koji) that ferment for a longer period of time (in some cases for more than a year). It is most popular in Japan. The resulting miso is known for its rich, distinctive umami flavour and is suitable for hearty dishes such as soups and stews, or as a glaze for meat.<\/p>\n
Easy to dose.
\nChoose between bag sizes: 25 g, which is sufficient for 5 kg of cooked substrate, or 100 g, which is sufficient for 20 kg of cooked substrate.<\/p>\n
The culture contains koji spores and rice flour.<\/p>\n","protected":false},"excerpt":{"rendered":"
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