種麹，麹菌について

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タイトル別名
  • Tane-koji (koji-starter) and koji-mold
  • 第61回大会主題講演 種麹,麹菌について
  • ダイ61カイ タイカイ シュダイ コウエン タネ コウジ,コウジキン ニ ツイテ

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説明

<p>　The koji mold is a useful mold that has been used in the production of Japan’s fermented food like miso, soy sauce, sake (rice wine), and shochu (a distilled beverage) since ancient times.</p><p>　The koji mold is distributed as "Tane-koji” from Tane-koji manufacturers to each brewer.</p><p>　Tane-koji has a long history, dating back to 15th century. It started with the technological development of mixing wood ash when culturing koji mold.</p><p>　In this article/today, I will explain about Tane-koji and koji mold from the point of view of manufacturer.</p>

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