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.