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This can be used for Shoyu (soy sauce) making
Use Shio Koji as a flavor enhancing salt alternative in sautéing
You can add a pinch of salt or a dab of grated ginger root to taste
barley and soy source) previously
- Poke Bowl: Marinate fish and veggies for a flavor-packed bowl
Koji Spores for Barley Koji from Bio'c koji spores This can be used forTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Barley Koji, which can be used for barley miso making. These spores are Aspergillus oryzae. The color of this spore is white. This fungus grows well on barley and is recommended for beginners. The Barley Koji made from this koji spore can be used for Mugi Miso (barley miso) and Kinzanji Miso (a complex dish made from rice koji, soybean koji, barley koji and vegetables).
US$ 1425.00
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