Description: Traditional Koji Culture for Fermentation
Net Weight: 100 g (3.53 oz)
Ingredients: Rice, Koji Culture (Aspergillus oryzae)
Product Features & Usage About Rice Koji: Rice koji is a fermented rice product made using Aspergillus oryzae, a traditional koji culture widely used in fermentation.
Applications: Commonly used as a starter for making Miso, Amazake, Pickling, and Marinades.
