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Subject:
From:
Mary Courtney <[log in to unmask]>
Date:
Wed, 7 Jun 1995 03:22:20 -0700
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<<Disclaimer:  Verify this information before applying it to your situation.>>

Koji is defined in macrobiotic cookbook glossaries as a grain/seed
inoculated by a bacteria. There doesn't seem to be any guarantee that the
grain used is always rice. Besides sake, koji is used in making other
fermented foods: tamari soy sauce, miso (a paste), amasake (a sweet drink)
and natto (a soybean dish).
Mary Courtney
[log in to unmask]
Los Angeles, California

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