Koji Spores for Barley Koji from Bio'c koji spores barley and soy source) previously

barley and soy source) previously

Please refrigerate immediately upon arrival to maintain the best quality

Third maintenance (30~32hr): Bring down the koji temperature within 32~33℃ and maintain the temperature until completion

Use Shio Koji as a flavor enhancing salt alternative in sautéing

- Poke Bowl: Marinate fish and veggies for a flavor-packed bowl

Koji Spores for Barley Koji from Bio'c koji spores barley and soy source) previouslyTane 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).