Koji Grains " Shoyu Strength "

Koji Grains "Shoyu Strength" 500g (1lb)

Ingredients: Organic Rye Wheat Berry, Organic Hishiroku Koji Spores (Aspergillus Oryzae)

Rice or grains are specifically treated, steamed, and introduced to the Koji spores to begin the inoculation process and then kept in a controlled environment to develop the mycelium to colonize the grains. This incubation process produces the enzymes required within the grains known as Protease, Amylase, and Lipase. These enzyme are responsible for breaking down your combinations of ingredients and transforming them into superhero versions of their original selves. The combinations are only limited by your imagination which is truly unlimited. 

MU Fermentation Labs Koji Grains "Miso Strength" is rice or cereal grains inoculated with Koji Spores, also known as Aspergillus Oryzae, cultivated specifically for Shoyu and amino sauces. The strain of Koji used for this type of Koji grain is known as yellow or green Koji spores or Shoyu Koji starter. This grain Koji can be used to make any type of ferment Koji products but is not recommended as this particular Koji strain works best for Shoyu style amino sauces. Product is to be mixed with your choice of high protein cereal grains, ingredients, and submerged in a salted brine ratio specific to the desired ingredients and ferment time.

Let's ferment and make some cosmic miso or amino pastes!