K\u00f3d\u017ei vznik\u00e1 p\u016fsoben\u00edm u\u0161lechtil\u00e9 pl\u00edsn\u011b jm\u00e9nem kropidl\u00e1k r\u00fd\u017eov\u00fd na podklad z obilovin, d\u00edky kter\u00e9 tyto obiloviny z\u00edsk\u00e1vaj\u00ed mno\u017estv\u00ed u\u017eite\u010dn\u00fdch enzym\u016f – ty jsou pr\u00e1v\u011b podstatn\u00fdmi slo\u017ekami p\u0159i vzniku mnoha zn\u00e1m\u00fdch japonsk\u00fdch pochutin, mezi kter\u00e9 pat\u0159\u00ed nap\u0159. miso a s\u00f3jov\u00e1 om\u00e1\u010dka.<\/p>\n
My vyr\u00e1b\u00edme k\u00f3d\u017ei z b\u00edl\u00e9 kulatozrnn\u00e9 r\u00fd\u017ee. Je vhodn\u00e1 na v\u00fdrobu misa, amazake, mirinu, sake a rozli\u010dn\u00fdch \u0161iok\u00f3d\u017ei marin\u00e1d. Dod\u00e1v\u00e1me vysu\u0161enou a vakuov\u011b balenou.<\/p>\n
250 g<\/p>","protected":false},"excerpt":{"rendered":"
Sladovan\u00e1 r\u00fd\u017ee, z\u00e1klad pro dal\u0161\u00ed fermenta\u010dn\u00ed procesy japonsk\u00e9 kuchyn\u011b<\/p>\n
250 g<\/p>\n
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