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| rdfs:comment | - Koji was the Rokugani term for mold cultivated in steamed rice, one of the crucial ingredients in sake brewing. The same mold used to make sake was also used to make soy sauce, miso, vinegar, and pickled vegetables.
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| abstract | - Koji was the Rokugani term for mold cultivated in steamed rice, one of the crucial ingredients in sake brewing. The same mold used to make sake was also used to make soy sauce, miso, vinegar, and pickled vegetables.
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