Seed Koji for Home Use: Umami (Flavor) 20g

(Can be used for 10kg of raw ingredients)

This is a seed koji used to make koji for soy sauce, by mixing it with crushed wheat.
The green spores make it easy to see growth, and its rapid proliferation reduces the chance of failure.
It has high enzyme activity required for soy sauce koji, and is also recommended for making koji that extracts the umami of ingredients.

※For making "shoyu koji" by combining rice koji and soy sauce, we recommend using seed koji for rice.

Color of seed koji: Kikujin (Koji Dust) ■

Kojiya Sanzaemon's seed koji is a modified version of the seed koji that has been supplied to and approved by breweries across Japan and the world, now packaged in small quantities for easy use in the kitchen.

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Storage

Expiration date: approx. 180 days
Store in a cool, dark place or refrigerator
After opening, please use as soon as possible regardless of the expiration date