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Brew House | Essay | Articles | OISHII
Jan 1, 2016 ... The first time I heard this phrase at Kitaishoyu Soy Sauce Brewery in Itoshima city , it was right before I learn about the “miracle” ingredient that is koji mould – a fermentation culture known as Aspergillus oryzae, it is used to make three key components of Japanese cuisine: soy sauce, miso and sake.
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