BKB BLOG
WHAT IS KOJI?
Japan’s national mold, a filamentous fungus, more specifically Aspergillus Oryzae - is the star in the production of umami loaded seasoning & curing agents such as Soy Sauce, Miso, Tamari, Shio & Shoyu...
WHAT IS KOJI?
Japan’s national mold, a filamentous fungus, more specifically Aspergillus Oryzae - is the star in the production of umami loaded seasoning & curing agents such as Soy Sauce, Miso, Tamari, Shio & Shoyu...
WHAT IS MISO?
Miso is a fermented paste, typically made from a mix of Soybeans, Rice Koji or Barley Koji and Salt. "It's a 2 stage fermentation whereby the fungus - Aspergillus Oryzae...
WHAT IS MISO?
Miso is a fermented paste, typically made from a mix of Soybeans, Rice Koji or Barley Koji and Salt. "It's a 2 stage fermentation whereby the fungus - Aspergillus Oryzae...