Koji spores for making dark soy sauce
Spore variety: Aspergillus oryzae
Content: 1.5g / 15 g (each yields approx. 5 kg / 50 kg of finished Shoyu Koji)
Recommended dosage: 0.35 g spores per kg bean-wheat mixture
First, 500 g of beans are soaked, drained, steamed and then cooled to body temperature. Add 500 g of crushed wheat. Then 0.35 g of spores are added to the mixture.
Country of manufacture: Japan