Materials
For the butabushi preparation the following ingredients were used:pork tenderloin,hanger steak and pork loin were purchased from Pat La Frieda Meats(USA).Activa RM (transglutaminase) from Ajinimoto Brand(USA). A. orzyae molds were obtained by Gem Cultures(USA)and Vision Brewing(AUS).Sushi Rice and Wood Chips were obtained from NY Mutual Trading (USA) and
Natural Grilling and Fuel Company(USA),respectively.
For the koji preparation, Hanami short grain Japanese rice were obtained by NY Mutual Trading(USA). A. orzyae strains were also used in both procedures and were purchased
by Gem Cultures(USA) and Vision Brewing(AUS).For the miso elaboration , soybeans were purchased from Laura Soybeans (USA).