Koji is cooked rice and/or soya beans that have been inoculated with fermentation culture "Aspergillus oryzae", which naturally occurs in Japan. This rice koji allows you to make your own salt koji, amazake or miso paste. It already includes the good germs required for fermentation. This rice koji is made by a traditional producer of miso paste and is easy to use. To make your own miso paste: mix koji rice with cooked soybeans, salt, and water!
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