Dry age Beef with Koji (aspergillus oryaze) in 6 Days only instead of 60 Days !
Learn how to Grow Koji on meat by accelerating the " Dry aging" ripening process, and creating a more Umami, and more tender texture. #Koji #dryaged #meat #wagyu #beef #koji-rubbed steak
Find out more about Working with Koji in our Online Masterclasses under www.kojinomics.com
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