shoyu koji-kin light

Koji spores for making light soy sauce

Spore variety: Aspergillus oryzae

Content: 1.5 g / 15 g (enough for approx. 5 kg / 50 kg of finished Shoyu Koji)

Recommended dosage: 0.35 g spores per kg

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