Nosh.bio is a Berlin-based startup focused on developing sustainable, scalable protein solutions using koji-based fermentation. Founded in 2022, the company| Cultivated X
Berlin-based fungi protein startup Nosh.bio is launching a hybrid beef mince and koji protein product in partnership with the food service sector.| Cultivated X
Short-grain rice is used for general koji making, although in some Western countries long-grain rice such as Jasmine or Basmati is used. Living in Europe, I often use Koshihikari rice grown in Italy, such as Yumenishiki. The grain is approximately 5 mm long, absorbs water easily and takes about an hour to steam. This year, as that rice was not readily available, I happened to have the opportunity to try a number of different varieties. The post Trying Out Different Rice Varieties appeared fir...| Hakko Hub
