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Koji starter spores are the single most important ingredient in all Japanese fermented foods. These little umami yeast spores are essential to create miso, sake, fermented fruits, vinegars, soy sauces and a multitude of staple foods. These spores feed on the natural sugars present in foods when exposed to oxygen and the proper environment which tends to be above 50 degrees. Sprinkle on your favorite ingredients and watch them ferment.
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