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