March 26, 2018

 A deeper dive into the details of parallel fermentation.

The chemical formula of starch is (C6;H10;O5) and it is a polysaccharide, (i.e, a carbohydrate that has multiple sugar molecules combined together). Yeast doesn't have the ability to break down starch because it...

November 6, 2017

Koji. What is it, how do I use it, and can I grow it myself?

When making Koji-rice, or as it is called, “Koji-Kin” you are growing mold onto steamed rice, that’s it. The mold’s name is Aspergillus oryzae, it's a kind of good mold, plus it's said to be good for you as we...

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