This set includes the Masterclass, the Koji Spores, 500ml of rice shio koji and The Koji paper which gives you the masterclass free of charge.
Meat Kojification is the process of meat refinement, which promotes the qualities of the particular breed. Kojification on meat also accelerates the ripening process, resulting in a more delicate flavor, texture, and mouthfeel.
read the article about Meat kojification hereL https://lacuisineaquatremains.lalibre.be/2021/02/20/koji-la-moisissure-magique/
WE ADVISE YOU TO WORK AT HACCP STANDARDS DURING THE WHOLE PROCESS OF INOCOLUATING KOJI ON FOOD.
WE ARE NOT RESPONSIBLE FOR ANY FOODBORNE ILLNESS RESULTING OF OUR INSTRUCTIONS OR GUIDELINES.
WE DONT RECOMMEND CONSUMING RAW OR UNDERCOOKED MEAT AFTER THE KOJIFICATION.
WE RECOMMEND PURCHASING OUR KOJI GROWING EQUIPMENT ( HUMIDIFIER, HEAT MATT, TEMPERATURE PROBES, , TRAYS OR CONTAINERS. NECESSARY FOR THE INOCULATION PROCESS.