Fermented food with koji "Jukokkoji"

It is expected to help the efficient digestion and absorption of protein by consuming it simultaneously with meals.

"Jukokkoji" is a fermented grain product made from koji that does not require allergen labeling. It uses three types of koji mold—white, black, and yellow—each cultivated separately. Enzymes that are active under a wide range of conditions, from acidic to neutral, are included in their active state. Additionally, to consider nutritional balance, it incorporates nine types of grains: white rice, barley, red rice, brown rice, millet, proso millet, black rice, foxtail millet, and barnyard millet. [Features] ■ Uses three types of koji mold—white, black, and yellow—cultivated separately ■ Contains enzymes that remain active under a wide range of conditions, from acidic to neutral ■ Made with carefully selected nine types of grains ■ No allergen labeling required ■ Powdered form *For more details, please refer to the PDF document or feel free to contact us.

Food ingredients (powder)