San-O Koji Rice for Miso (500G)

Rice inoculated with Koji spore (Aspergillus oryzae). Koji is actually cooked rice that has been inoculated with Aspergillus oryzae. his koji produces a higher amount of protease (an enzyme that breaks down proteins). It is ideal for making miso and marinades. This koji produces a higher quantity of protease (an enzyme that breaks down protein), ideal for making miso and marinades

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