Rice Koji spores for making Miso
Spore variety: Aspergillus oryzae
Content: 1.5 g / 15 g (each yields approx. 5 kg / 50 kg of finished rice koji)
Recommended dosage: 0.35 g spores per kg rice
First, 1 kg of dry rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to this rice. The result is rice koji for making miso.
Country of manufacture: Japan