Description

Miso starter koji Aspergillus oryzae needed to make probiotic fermented soybean paste needed for many Japanese cuisine. Add this koji and some salt with 600gm of soybean 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 the best results.

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