Koji is the mold that can do anything. Miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. This koji variant is best suited for use on barley.
This koji is super easy to use as it's rice that is already covered with koji mold! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.
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