Miso starter koji Aspergillus oryzae needed to make probiotic fermented soyabean paste needed for many Japanese cuisine. Add this koji and some salt with 600gm of soyabean paste to fermented under pressure for 6 months to make a perfect miso paste. It has simple and tasty easy to digest proteins that are broken down through enzyme action of natural fermentation making it ideal for vegan, ketogenic, sports person and kids. Use organic GM free lentils for best results.

Miso starter koji