Quote:
Originally Posted by TalnSG
Since I don't do well with Japanese, all the site I found were commercial producers or sake breweries that weren't offer their compounds.
I check Gem Cultures and saw nothign about koji at all. Since they work more with tempeh I would not think they would be a good source.
However...... check out this link.
KOJI to Brew Sake
If that ends up being a dead end, maybe more searching for homebrewing of sake will turn up more sources for koji, rather than looking for it to use with food products.
BTW, you just inspired a culinary experiment. I am going to attempt a soup that is a cross between hummus and miso. We'll see how it goes. |
Hi Taln,
How are you going to make your hummus/miso soup? Are you going to make miso from chick peas?
Thanks for that link. Its potentially very useful although I have still not come up with a supplier. The sake connection idea could be productive though. I have also tried previously to get Kasu - sake lees in the UK but have not had any success. The answer may be to make my own sake and make my own kasu as a by product.
Cheers Chris