Mayonnaise or “mayo” is typically made fromnaturally gluten-free ingredients: eggs, oil, vinegar, lemon and sometimes mustard/mustard seed or other spices. Mayo brands that have a gluten-free label have passed thorough testing and are safe to eat for people with celiac disease. Is it OK to...
It's soy-, wheat- and gluten-free, making ita healthier alternative to soy saucefor those with certain allergies or food sensitivities. ... Coconut aminos has 90 mg of sodium per teaspoon (5 ml), while traditional soy sauce contains about 280 mg of sodium in the same serving size ( 1 ...
and employing rice or chestnut koji as a source of glycolytic enzymes. Examining the evolution of amazakes revealed an improvement in the physicochemical properties of the chestnuts. Fermented chestnut koji amazake products displayed higher concentrations of soluble proteins, sugars, starches, and ...
This site was at the top of the Google results when I asked “why do Asians eat white rice instead of brown”. A few thoughts: I am surprised nobody mentioned the use of “koji” to ferment brown rice (this is how they make sake) and break down much of the starch (makes it sweet...
Koji-making 1 Carefully selected soybeans and wheat are crushed and blended together under controlled conditions. Water is added to the mixture, which is boiled until the grains are thoroughly cooked and softened. The mash, as it is known, is allowed to cool to about 80°F (27°C) before...