Koji Starter for Miso 1,5g
Have you ever thought about making your own Miso from the scratch with your own Koji Starter? Now it's possible with this high quality Rice koji spores from Japan.
How to do it? First of all, 1 kg of dry rice is soaked, drained, steamed and then cooled to body temperature. Then after, 0.35 g of the miso koji starter spores are added to this rice. The result is rice koji for making miso.
If you want to skip the first step, you can also simply just take this kome koji rice.
- Spore variety: Aspergillus oryzae
- Contents: 1.5 g (yield approx. 5 kg of finished Koji rice)
- Recommended dosage: 0.35 g spores per kg rice
- Origin: Japan