Herstellung von Koji durch Fermentation mit Aspergillus Oryzae und Anwendungen: Einfache...
18,84 €
Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods.
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