Koji Spores for Soybean Koji from Bio'c

Tane Koji / Koji StarterThis Kosher-Certified koji spore is suitable for making Soybean Koji which can be used for Mame Miso (soybean miso) making. This specialized fungus for making Soybean Koji grows well and is recommended for beginners. It is easy to see the growth of the spores since the color of this spore is light green. This koji can be used for foods using Soybean Koji such as Mame Miso. The protease (a proteolytic enzyme) is very active, and the power of this enzyme brings out the umami of soybeans.  Size:20g/0.7oz (This can be used to make 10kg/22lb of Soybean Koji) Shelf Life and Storage Information:Store at room temperature (59F°-77F°/ 15℃-25℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well. About Bio'c:The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese ferme