Koji-kin-Aspergillus oryzae Sporen big

Ingredients:

Koji Kin (Aspergillus flavus var. oryzae)

Recommended for:

- Production of miso¨
- Production of soya sauces¨
- Fermenting vegetables¨
- Fermenting various ingredients

Koji-kin-Aspergillus oryzae Sporen big

1 Beutel / 200 gr / Japan
Art.Nr. 3231
An Lager 1

Koji Kin (Aspergillus flavus var. oryzae) is an important mould in Japanese cuisine. It is used to ferment soya and make miso and soya sauce. It also serves as the basis for many other fermented dishes.

Koji-kin 200gr is enough to make 200 kg of koji for shio koji, miso and much more.

Storage: Store in a coold place, dry place

https://adachi-jozo.co.jp/

Ingredients:

Koji Kin (Aspergillus flavus var. oryzae)

Recommended for:

- Production of miso¨
- Production of soya sauces¨
- Fermenting vegetables¨
- Fermenting various ingredients