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has given rise to a wide variety of local and family recipes and uses in Japan
Sagohachi is a much finer ferment that has a more rounded taste than shio koji
You can intensify the care by subsequently applying our one fragrance oil
"It's a really unique signature
complex fermentation
mugi koji 500g accessoires has given rise to anaturally fermented, gently dried, vegan, handmade in Berlin Organic Mugi Koji, also known as barley koji, is barley grains that have been fermented with Koji Kin, a noble Japanese mold called Aspergillus oryzae. This process takes two days. This is followed by gentle drying at a low temperature over a period of 24 hours. The result of this complex fermentation and drying is a ferment with a sweet, mushroomy taste. How to use Mugi Koji is used for the
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