文章基本信息

标题：種麹，麹菌について
本地全文：下载
作者：和久豊
期刊名称：日本食生活学会誌
印刷版ISSN：1346-9770
电子版ISSN：1881-2368
出版年度：2020
卷号：31
期号：4
页码：217-220
DOI：10.2740/jisdh.31.4_217
出版社：Japan Association for the Integrated Study of Dietary Habits
摘要：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. The koji mold is distributed as "Tane-koji” from Tane-koji manufacturers to each brewer. 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. In this article/today, I will explain about Tane-koji and koji mold from the point of view of manufacturer.