For bean miso (Akita prefecture · seed koji) 70gKojiri smell is good, it is the optimum koji for red type miso. It will become a dark brown thick bean miso with a thick flavor. Protease is a koji mold that strongly propagates quickly and is suitable for extracting the flavor of beans.
Amount of finished rice and koji used and rice and seeds used
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
Fermentation Food Recipes Book
Fermentation Food Recipes