miso koji-kin

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