Aspergillus Oryzae
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Aspergillus oryzae es un hongo usado en cocina japonesa, kōji 麹. Fermenta soja para producir miso y salsa de soja. Se usa para preparar el arroz para la fermentación, para el sake y para shochu. Llamado tradicionalmente KOJI-KIN procedente de la ancestral cultura china y japonesa, se utiliza para procesar los alimentos de forma natural, de manera que resulten más asimilables y nutritivos y se conserven mucho tiempo.
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