Black koji mold 70 g (amount of raw rice rice 200 kg) Higuchimoyashi - kawashima the japanstore

Black koji mold 70 g (amount of raw rice rice 200 kg) Higuchimoyashi

$17 

What is Black Aspergillus oryzae Please use it for various seasonings such as brown rice black koji and sweet sake using black koji mold. Bacterial species: Aspergillus awamori * Currently...

What is Black Aspergillus oryzae

Please use it for various seasonings such as brown rice black koji and sweet sake using black koji mold. Bacterial species: Aspergillus awamori * Currently it is called with the scientific name "Aspergillus Luchuensis". For details please refer to the notation name change of black aspergillus NBRC strain which was mentioned as "Aspergillus awamori" Please refer to the. *

Comment of black koji mold manufacturer

A Koji mold, which can be said as the roots of the seed koji used for the production of authentic shochu ancient times, awoke from a deep sleep now. It is also used for the manufacture of distilled spirits with unique flavor. For rice koji, it produces acid equivalent to authentic shochu rice rice, but in barley malt, its production is inferior to that for full-bodied shochu type wheat. Please use historical black koji molds for your home cuisine.

About the name change of the Aspergillus awamori black asparagus NBRC strain

* Reprinted from the website of the National Institute of Technology and Evaluation Technology * NBRC 4116, NBRC 4314, NBRC 4314, NBRC 4314, And A. niger var. Niger f. Hennebergii and NBRC 6086 strain name of strains I will inform you that I changed to Aspergillus luchuensis. The reason for the change is academic name change, the nature of the strain does not change. This notation name change, in 2013 by Hong et al., Aspergillus awamori molecular information (Nuclear ribosomal DNA · ITS region and β-tubulin gene base sequence) has been reexamined. At that time, since NBRC 4281 was used as the strain derived from the reference specimen, This strain only changed the notation name in 2013 from A. awamori to A. luchuensis. After that, as a result of examining review of written names mainly by strains owned as A. awamori also by NBRC, Two strains of NBRC 4116, NBRC 4314 and A. niger var. Niger f. Hennebergii that had been as awamori I concluded that it would be reasonable to change NBRC 6086 to A. luchuensis. On the other hand, since 10 strains among the other 11 strains that had been regarded as A. awamori have become the same strain group as CBS 557.65 which is a strain derived from A. awamori's new reference specimen (neotype) As before, A. awamori and the remaining 1 share NBRC 4068 has become a different family group, so we continue to consider the written names. At NBRC, we will continue to steadily confirm the quality and supply microorganisms with the correct bacteria name. We appreciate your cooperation and understanding.

Rice koji ready-to-use amount and amount of rice used

Amount of rice

Amount of finished rice koji (standard)

 

The finished amount of miso and the amount of materials used

 I will show you how to make detailed rice koji on this page. >>How to make rice koji 

 ■ Recipe using rice koji >>How to make Miso >>How to make salt koji >>How to make sweet sake made with rice and koji