Koji Kin (Aspergillus flavus var. oryzae) is an important mould in Japanese cuisine. It is used to ferment soya, Rice, vegtebale to make miso and soy sauce. It also serves as the basis for many other fermented dishes.

Koji-kin 20g is enough to make 20kg of koji for shio koji, miso and much more.

Storage: Store allways in a cool and dry place

Ingredients:

Recommended for:

- Production of miso¨
- Production of soya sauces¨
- Fermenting vegetables¨