Koji Spores for Rice Koji from Bio'c Koji making it easy to see

making it easy to see its growth

It has added depth due to the extra-fermentation time

- Frozen up to 6 months

Pickles (Tsukemono):

smooth and shelf-stable

Koji Spores for Rice Koji from Bio'c Koji making it easy to seeTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Rice Koji which can be used for Amazake and Shio Koji (salted koji) making. These spores are Aspergillus oryzae. The color of this spore is white, which results in bright white koji. This fungus grows relatively fast and is recommended for beginners. The amylase, a saccharifying enzyme, is strong and the power of this enzyme brings out the original sweetness and