Fermentation

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How to Make Shio Koji (Salt Koji) at Home | Natural Enzyme-Rich Seasoning

By: Waymond D. Wesley II Why I Do Not Use Store-Bought Shio Koji Basics: Koji Mold: (Aspergillus oryzae) non-pathogenic filamentous type of fungus used to make koji. As far back as 1300 years ago this fungus was meticulously cultured in Japan. It is the organic technology behind miso, shoyu, sake, rice vinegar, and much more. What is […]

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