Japanischer Koji Reis Tableware Nutritional values per 100 ml

Nutritional values per 100 ml energy 109 kJ / 26 kcal fat saturated with it carbohydrates

Danach wird Kanzuri - gemischt mit den anderen Zutaten - weitere 3 Jahre fermentiert

MACKEREL powder

Ingredients: rice vinegar

werden blaßgrüne Produkte kaum akzeptiert

Japanischer Koji Reis Tableware Nutritional values per 100 ml500 g Rice inoculated with Aspergillus oryzae Original from Japan To make your own misos, Amazake, Shio Koji etc What is Japanese Koji Rice? Koji rice is steamed rice inoculated with the Aspergillus oryzae fungus. It is used to make miso, Shio Koji, Amazake etc. by fermentation. This product is a dried version. Aspergillus oryzae is a fungus whose enzymes (amylases, lipases, proteases, pectinases) convert starch into sugar and proteins into amino