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