Koji Starter Culture (Tane Koji) - 80g Keto and Put on the Lid

and Put on the Lid

not your gut

Remember to wash cucumbers thoroughly before using them

Rice pilafs

Open slowly over a sink (may fizz vigorously)

Koji Starter Culture (Tane Koji) - 80g Keto and Put on the LidWhat is a Koji Kin Starter? Also Known as "Tane koji" (Seed Koji) Tane koji refers to the "spores" of the koji mold fungus, which serve as the foundation for making koji. Fermented foods like miso and amazake are produced using koji as the primary ingredient. Without tane koji, the creation of koji would not be possible. Within the brewing industry, tane koji is commonly referred to as "moyashi" (beansprouts). The appearance of the koji mold fungus as