What is Koji?

Koji is an ancient culinary mold that has been traditionally used in all regions of Asia. With rapid growth and attention starting to rise within foodies and food industries for it's promising benefits and applications. This culinary mold much like fruiting mycelium likes to take of hold of endosperms but is also very versatile and can be used in modern applications without the inoculation of just traditional grains, cereals, and legumes. With modern applications and recipes demonstrating a wide range of applications from accelerating meat ageing process to amino and enzymatic boosted liquids such as Shio Koji for daily usage.

There are many type of Koji strains just as there are many type of fruiting mycelium strains, each having personalities and varying properties. Some love to turn carbohydrates into sugars, providing the alternative possibilities of reducing the use of processed sugars and sweeteners. The possibilities are endless... Mycelium is truly unlimited, or should we say Myceli Unlimiti.

Let's dive into Koji and how it can improve your lifestyle and cosmic existence. Koji in a cedar tray about to be harvested

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