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Rice Miso Koji, Long Term (Wheat Free, Dairy Free), Kosher, Organic
Koji is steamed polished rice, inoculated with the Aspergillus oryzae culture, specifically developed for long-term miso fermentation (6 months and longer), has a higher ratio of protease (breaking down proteins).
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
Koji is steamed polished rice, inoculated with the Aspergillus oryzae culture, specifically developed for long-term miso fermentation (6 months and longer), has a higher ratio of protease (breaking down proteins).
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
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From $3.15
Original: $8.99
-65%Rice Miso Koji, Long Term (Wheat Free, Dairy Free), Kosher, Organic—
$8.99
$3.15Description
Koji is steamed polished rice, inoculated with the Aspergillus oryzae culture, specifically developed for long-term miso fermentation (6 months and longer), has a higher ratio of protease (breaking down proteins).
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
