Koji / Mirin
Koji is a noble mould and plays a key role in Japanese cuisine. It is used as a starter culture in the production of soy sauce, miso, sake and hon mirin – a liqueur mainly used for cooking.
Koji is a noble mould and plays a key role in Japanese cuisine. It is used as a starter culture in the production of soy sauce, miso, sake and hon mirin – a liqueur mainly used for cooking.
