Weight:35.0 ounces
・ KOJI comes from the seed of KOJI KABI, which is a kind of mold on seeds such as steamed rice, oats and soybeans and it is sown with mold. If the grain is rice, then it is rice KOJI; if it is barley, then it is wheat KOJI. In the case of beans, we call them beans KOJI.
These KOJI are used as raw materials for many traditional foods and seasonings that have been eaten since ancient times in Japan, such as miso, soy sauce, sake and slice SHOCHU, Miso (Mirin), sweet sake, and various pickles. The fungus is said to be a "national fungus" in Japan, and these foods are fermented and ripened by adding the effects of yeast and lactic acid bacteria as well as KOJI.
-KOJI is rich in amino acids and minerals that stabilize blood pressure.
・ It is said that KOJI cleans the inside of the intestines and the blood.
- KOJI is a made by growing KOJI KIN on grains such as rice, wheat and soybeans. It has long been used as a raw material for traditional Japanese foods such as miso, soy sauce, sake, sweet sake and pickles.
- MIYAKOKOJI is dry KOJI. It is dried at low temperatures so the KOJI characteristics can be maintained as long as possible.
- You can make Miso and Shio Koji yourself. The miso can be used to make miso soup and miso sauce. Salt and pepper make the meat and fish soft and delicious.
- KOJI is said to clean the intestines and the blood. In addition, it is said that eating dry KOJI with 1 TSP of water (cold or hot) after eating is healthy.
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