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これなーんだ？ 星のようで... 花のようで... 正解は、黄麹菌★ Aspergillus oryzae 日本特有の微生物で "国菌"と呼ばれています 味噌、醤油、酒といった 日本の伝統的な食文化を支え 千年前から活用され 日本人と共に生きてきました 今日は満月🌕 空もきれいだろうな★ 今日はきれいなもの尽くしの日❤︎ #黄麹 #aspergillusoryzae #ニホンコウジカビ #国菌 #カビ 笑 #実体顕微鏡 #stereomicroscope #別府大学 #発酵食品学科 #oita #大分市 #おんせん県おおいた #japan (別府大学) https://www.instagram.com/p/CF1Nu_MAYtR/?igshid=77n6q3oug440
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先日、大量の椿を燃やして灰を採ったのですが。 大豆につくコウジカビはアフラトキシンを生成しないと小耳に挟みましたが（なぜなのですか…知りたい…）、それはつまり蒸した大豆に椿灰をまぶして青竹の筒にいれて屋外に置いておくと天然の豆麹ができるということ？？？？ いつものすずたけのお弁当箱で試してみたいけど青竹ほしいなー！ #椿灰 #豆麹 #麹黴 #発酵の7日間 #発酵の5日間 #発酵の3日間 #aspergillusoryzae
"Time takes a cigarette, puts it in your mouth" #bowie #kozik #rabbits Levi takes a #selfie but maybe inhaled a lot of #aspergillusoryzae spores! Anyway #happybirthday #curiousgeorge and keep on #inoculating @culturesgroup #culturesgroup #chefkenfornataro
#barley #koji for #hishio day one didn't think it would get so fuzzy with #aspergillusoryzae so quickly. Broke it up and reswaddled in damp cloths for another 24 hours. @culturesgroup #chefkenfornataro #culturesgroup
#koji2017 @culturesgroup #koji #aspergillus #aspergillusoryzae #rice #miso #sake #osake #nihonshu
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#rice #miso #koji #sake #japan #aspergillusoryzae #madeintheusa @culturesgroup #culturesgroup #chefkenfornataro
At 57 hours at 92.5 the final 12 hours requiring an hourly manual break up of grains every single grain of rice appears to be covered with the intensely fragrant bloom of #aspergillusoryzae #koji is on! This one may have only been 15 pounds of polished rice but we loved every second of attending to it. @culturesgroup #culturesgroup #chefkenfornataro
Chickpea and ground #chickpea #kojikin #aspergillusoryzae #koji inoculated with toasted #sesame #seeds and lactofermented garlic infused #salt. Garnished with #scallions and #ponzu juice. With some caramelized #carrot #bread #crackers it was a great start to a meal with Sparky.
