Koji Spores for Barley Koji from Bio'c koji spores Consume the product soon after

Consume the product soon after opening

This can be used for Shoyu (soy sauce) making

barley and soy source) previously

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

Koji Spores for Barley Koji from Bio'c koji spores Consume the product soon afterTane 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).