Koji spores for soy sauce



Koji spores for making soy sauce.

  •  Grow very well in legumes, especially in soy.
  • The resulting koji will ferment the protein very well.
  • High umami production.
  • Net content: 10gr.
  • Ingredients: Aspergillus sojae, rice, potato.
  • Recommendations for use: 1 gr per 1 kg of dry soybean or the substrate you choose.

If you want to know more about the koji I recommend reading this article.

Kensho – Discover your nature


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SKU: 10-1-2 Category:


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