{"product_id":"piastra-petri-koji-sake-aspergillus-oryzae-colonizzata","title":"Sake Koji Colonized Petri Dish (Aspergillus oryzae)","description":"\u003ch2\u003eSake koji colonized Petri — Aspergillus oryzae\u003c\/h2\u003e\n\u003cp\u003eA colonized Petri dish of Aspergillus oryzae, the white koji mould used to make rice koji, the starter for sake, amazake, miso and shio koji. This is a fermentation culture, not a mushroom that fruits on wood or grain spawn.\u003c\/p\u003e\n\u003ch3\u003eWhat you receive\u003c\/h3\u003e\n\u003cul\u003e\u003cli\u003eOne colonized Petri dish of Aspergillus oryzae (sake \/ white koji)\u003c\/li\u003e\u003cli\u003eSpores and mycelium on agar, produced in our laboratory in Italy\u003c\/li\u003e\u003cli\u003eSpecies label: Koji Sake \/ Aspergillus oryzae\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch3\u003eHow it is used\u003c\/h3\u003e\n\u003cp\u003eTransfer from the plate onto steamed short-grain rice (or another steamed cereal) under clean conditions to grow rice koji. Typical koji beds run around 27–30 °C for about two days; keep the bed below 42 °C and stir to vent heat. From rice koji you can make amazake, miso, shio koji or continue into sake brewing.\u003c\/p\u003e\n\u003cp\u003eThis dish is a laboratory starter. It is not a ready koji-kin bag of rice and it is not a mushroom fruiting culture.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep refrigerated until use. Culinary fermentation culture. Packed and shipped from Mercato San Severino, Italy. Processing 1–3 days.\u003c\/p\u003e","brand":"Fungaia","offers":[{"title":"Default Title","offer_id":60000426000709,"sku":"FUNGAIA-PETRI-KOJI-SAKE","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2707\/1557\/files\/0_34a191c9-b8ca-4cdb-95d4-40c4a29dd77e.jpg?v=1793379026","url":"https:\/\/www.fungaia.it\/en\/products\/piastra-petri-koji-sake-aspergillus-oryzae-colonizzata","provider":"Fungaia","version":"1.0","type":"link"}