Aspergillus oryzae (koji-kin) schimmel op rijstkorrels, gebruikt voor miso, sojasaus en sake

Aspergillus oryzae (Koji-kin)

Aspergillus oryzae, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. Indispensable in fermentation.

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