Description: Please refer to the section BELOW (and NOT ABOVE) this line for the product details - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Title:Making Koji By Fermentation With Aspergillus Oryzae And Applications: Simplest But Most Advanced MethodsISBN13:9781729603505ISBN10:1729603505Author:Nakamura, Shoichiro (Author)Description:Rice Koji Is Steamed Rice In Which A Filamentous Koji Mold Is Grown The Theoretical Name Of The Mold Is Aspergillus Oryzae The Spores Of The Mold Is Called Koji-Kin Or Koji-Spore Koji Has Several Magical Enzymes Koji Is Important Not Only In Making Sake But Also To Make Soy Sauce, Miso, Amazake (Sweet Rice Drink), Mirin (Sweet Sake), Koji Pickles, Shio-Koji (Or Salt-Koji) And Shoyu-Koji Indeed, Koji Is The Foundation Of Japanese Foods The Important Role Of Koji In Making Sake Is That It Converts Starch Of Rice To Glucose And Maltose, Which Are Normally Called Simply Sugar This Conversion Is By The Work Of Amylase Which Is An Enzyme Secreted By Koji In Making Sake, The Sugar Is Then Converted To Alcohol By Yeast In Producing Miso And Soy Sauce, Amylase And Another Enzyme Called Peptidase In Koji Decompose Protein Rice Is Not The Only Grain That Can Grow Aspergillus Oryzae Almost Any Grain Can Be Fermented To Make Koji For Example, Wheat, Oat, Buckwheat And Soy Beans Can Be Used To Make Koji However, Rice Koji Is Most Widely Used, And Koji Usually Refers To Rice Koji Koji Grown On Different Grains Are Called Like Wheat Koji, Buckwheat Koji Or Soy Koji Rice Koji Is Available In The Market But It Is Rather Expensive, While If You Make Diy The Cost Is About One Tenth Of The Price You Pay In The Market This Book Teaches The Most Advanced Method Of Making Koji That Is Far Simpler Than Traditional Ways Taught In The Internet Yet The Chance Of Failure Is Minimal Binding:Paperback, PaperbackPublisher:CREATESPACEPublication Date:2018-10-29Weight:0.31 lbsDimensions:0.2'' H x 9.02'' L x 5.98'' WNumber of Pages:98Language:English
Price: 14.72 USD
Location: USA
End Time: 2024-01-04T04:18:24.000Z
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Book Title: Making Koji by Fermentation with Aspergillus Oryzae and Applications : Simplest but Most Advanced Methods
Item Length: 9in.
Item Height: 0.2in.
Item Width: 6in.
Author: Shoichiro Nakamura
Format: Trade Paperback
Language: English
Topic: Methods / General
Publisher: CreateSpace
Publication Year: 2018
Genre: Cooking
Item Weight: 7.1 Oz
Number of Pages: 98 Pages
