Home Use Koji Seed Umami 20g

(Can be used for 10kg of ingredients)

This is a koji starter that is mixed with crushed wheat to make koji for making soy sauce.
The spores are green so it is easy to see when they have taken root, and they multiply quickly so there is little chance of failure.
It has high enzyme activity, which is required for koji for soy sauce, and is also recommended for making koji that brings out the umami flavor of the ingredients.

*We recommend usingrice koji starter to make "soy sauce koji", which is made by combining rice koji and soy sauce.

Color of seed koji: koji dust ■

Kojiya Sanzaemon's seed koji is a type of seed koji that has been provided to brewing manufacturers throughout Japan and around the world and has been recognized for its quality. It has now been arranged in a small-quantity size that is easy to use in the kitchen.

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About preservation

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