With this type of koji spores you will obtain a very versatile koji, medium sweetness and umami production. It is the koji spore to use to make koji. I normally used it to make amazake and rice miso.
- Ingredients: Aspergillus oryzae, rice.
- Net content: 10 g
- Conservation: in a dry, cool place and away from sunlight.
- 1 g of koji spores for 1 kg of dry rice or the substrate you choose. Normally rice.
- In our blog, we explain how to make koji in 3 steps.
