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which is known for its traditional Japanese fermentation of sake
It has added depth due to the extra-fermentation time
- Soy Free
When using a wooden incubator
Second maintenance (25~27hr): Maintain the koji temperature within 35~38℃
Koji Spores for Soybean Koji from Bio'c Miso which is known for itsTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Soybean Koji which can be used for Mame Miso (soybean miso) making. These spores are Aspergillus oryzae. This specialized fungus for making Soybean Koji grows well and is recommended for beginners. It is easy to see the growth of the spores since the color of this spore is light green. This koji can be used for foods using Soybean Koji such as Mame Miso. The protease (a
US$ 174.50
US$ 4750.00
US$ 159.00
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