{"product_id":"mantequilla-koji","title":"Koji Butter","description":"\u003cp class=\"p1\"\u003eA three-element compound butter built around fermentation: cultured butter, miso, and ajo negro\u0026nbsp;(black garlic). Miso is the soybean paste fermented with koji (Aspergillus oryzae), the East Asian\u0026nbsp;master mould that drives umami through enzymatic protein and starch breakdown — long-aged\u0026nbsp;miso accumulates one of the highest free-glutamate loads in the natural pantry. Ajo negro is whole\u0026nbsp;garlic heads held at controlled humidity and warm temperature for thirty to sixty days; under those\u0026nbsp;conditions the pungent volatile sulphurs of fresh garlic break down into melanoidins, S-allylcysteine\u0026nbsp;and concentrated dark sugars — the unmistakable balsamic-and-dried-fig register of black garlic Folded together into cultured butter, miso glutamate dissolves into the aqueous phase while the lipid-\u0026nbsp;bound aromatics bind to the butterfat: twin delivery routes for sustained umami without seasoning\u0026nbsp;weight.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456711434623,"sku":"MQ-2107","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/mat-koji.png?v=1777888191","url":"https:\/\/www.zalesrego.com\/en\/products\/mantequilla-koji","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}