Rice Koji culture spores allow you to prepare your favorite Japanese fermented foods.
Fermented Food Japanese Style
Koji culture is the spores of Aspergillus Oryzae used to produce koji. There are two types of koji starters: granular and powdery. The former dry rice on which the spores grow, and the latter gathers the spores only.
- Ingredients: Aspergillus Oryzae, organic brown rice.
- Quantity: 25 g (1/8 cup)
- Origin: Canada