red miso paste for asian soupred miso paste for asian soup
Miso Starter Koji: Asian Cuisine
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Miso Starter Koji: Asian Cuisine

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One pack of lab-cultured spores is good for 1kg of Miso or legumes. Ideal for those on the keto diet. It can convert any legume into high protein and yet easy to digest food. It is also a good nutritional soup thickener that can give the characteristic Umami flavors to your Asian cuisine.

(7 customer reviews)

Miso Starter Koji Aspergillus Oryzae that helps in making probiotic fermented soybean paste. Many Japanese cuisine use this miso paste. Add this koji and some salt with 600gm of soybean paste. Subsequently, ferment it under pressure for 6 months to make a perfect miso paste. It has simple and tasty easy to digest proteins. The enzyme action of natural fermentation breaks it down. Hence, are ideal for vegan, ketogenic, sports person and kids. Use organic GM-free lentils for the best results.

Please inoculate the packet in 150gm of steamed (not boiled) rice at room temperature for 24 hours. This will allow the spores to convert into koji rice that can be mixed with soya or lentils.

Miso is great as a thickener for soups and other Asian cuisines. Pack contains ~8gm of lab-cultured koji.

 

7 reviews for Miso Starter Koji: Asian Cuisine

4.0
Based on 7 reviews
  1. Ashwini (verified owner)

    I haven’t used it yet

    • Ankur (store manager)

      do share your feedback after you make your probiotic soya paste

  2. Dr Jayasri Sarkar (verified owner)

    Trial is not yet over

    • Ankur (store manager)

      Doctor Miso takes about 3-6 months to make. do keep us posted with your results

  3. Ashith S. (verified owner)

    Just tried.. will update on how it goes

    • Ankur (store manager)

      Ashith please do keep us posted.

  4. Nirav Faraswami (verified owner)

    • Ankur (store manager)

      Thanks Nirav

  5. Anonymous (verified owner)

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