mame koji-kin

Bean Koji Spores

Spore variety: Aspergillus oryzae

Content: 0.8 g / 8 g (each yields approx. 5 kg / 50 kg beans Koji)

Recommended dosage: 0.15 g spores per kg beans

First, 1 kg of beans are soaked, drained, steamed and then cooled to body temperature. 0.15 g of spores are added to these. The result is about 2 kg of bean koji.

Country of manufacture: Japan