Koji Starter Cultures for Soy Sauce Weight:20 grams and secretes enzymes like amylases

and secretes enzymes like amylases to digest carbohydrates into simple sugars when the koji is activated

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Koji Starter Cultures for Soy Sauce Weight:20 grams and secretes enzymes like amylasesKoji Cultures for Soy Sauce Koji was first used in China (where it is known as qu) in 300 BC, and in Japan in 300 AD. As a fermenting agent, koji was a vital component in food preservation. Koji is a super star in fermentation and provides the main framework for major fermented soy foods: Shio Koji A condiment and marinade Miso (fermented bean paste) and Tamari (wheat free soy sauce substitute) Shoyu Jiang You soy sauce The cornerstone of Asian