Koji Spores for Shoyu (Umami) Koji from Bio'c Koji Seasonings Substitute 3 tsp Japan-Crafted Amazake

Substitute 3 tsp Japan-Crafted Amazake for 1 tsp honey or according to taste

- 7 oz / 200 g

Shipping & Storage Note:

and use in a variety of dishes

Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago

Koji Spores for Shoyu (Umami) Koji from Bio'c Koji Seasonings Substitute 3 tsp Japan-Crafted AmazakeTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Shoyu Koji mixed with crushed wheat. This can be used for Shoyu (soy sauce) making. These spores are Aspergillus oryzae. This spore is a light green color, making it easy to see its growth. This fungus grows well and is recommended for beginners. The proteolytic enzymes (such as protease) are very active, a requirement for Shoyu making. Size: 20g 0. 7oz (This can be used to