Dry Emmer Koji 500g
Dried Emmer Koji
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Product intended for use by competent persons.
Nesler’s Emmer Koji is produced using exclusively Italian emmer and spores of Aspergillus oryzae. All the processing is done by hand in the company.
Koji is a cereal enriched with enzymes and aromas, thanks to the activity of a specific mycelium, called Koji-kin in Japanese. It is generally used as an ingredient for the production of miso, shio-Koji and other flavourings. The Koji (generally rice) is also the basis for the production of sake and amazake. In contemporary creative cuisine, Koji is increasingly used as an ingredient and is often used unconventionally. This Koji has been dried after fermentation, so it is necessary to take into account the weight difference between fresh Koji and dry Koji, when applying the doses of a recipe. 500 g of dry Koji corresponds to about 900 g of fresh Koji. To produce 500 g of dry Koji it takes about 600 g of cereal. Like all products of CibOfficina, Koji is not pasteurised, so it should be kept in the refrigerator.
Ingredients: emmer, spores of Aspergillus oryzae
Keep in the refrigerator if possible.
Nutritional information per 100 g (in grams):
Energy: 353 kcal; fats: 2,4; saturated fats: 0; carbohydrates: 69,3; sugars: 2,4; proteins: 14,6; salt: 0.
Nesler società semplice agricola
strada Sterpaio snc
Koji comes from the activity of the mycelium of Aspergillus oryzae, the fungus that transforms cereals into Koji. It is a microbial process comparable, in some ways, to malting, because through the activity of microbes the enrichment of the cereal with enzymes is obtained, similar to that obtained with gemination in the case of malt production. The Koji has a delicious and inebriating scent, which is also partly retained in the dried product. The protease enzymes contained in the cereal can help develop the umami taste thanks to their proteolytic activity, while amylases can hydrolyze starches, transforming them into simple sugars.
In practice, after steaming the cereal, it is cooled, inoculated with the spores of A. oryzae and left to ferment at controlled temperature and humidity for 24-48 hours. At the end of the fermentation phase, the koji is dried. The Koji may have yellow-green to olive-green parts that represent starting points for the sporulation. This is completely normal.
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.