Koji Spores for Barley Koji from Bio'c koji spores Use Shio Koji as a

Use Shio Koji as a flavor enhancing salt alternative in sautéing

Add 8-10 oz

Third maintenance (30~32hr): Bring down the koji temperature within 32~33℃ and maintain the temperature until completion

Consume the product soon after opening

You can add a pinch of salt or a dab of grated ginger root to taste

Koji Spores for Barley Koji from Bio'c koji spores Use Shio Koji as aTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Barley Koji, which can be used for barley miso making. These spores are Aspergillus oryzae. The color of this spore is white. This fungus grows well on barley and is recommended for beginners. The Barley Koji made from this koji spore can be used for Mugi Miso (barley miso) and Kinzanji Miso (a complex dish made from rice koji, soybean koji, barley koji and vegetables).