[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake Workshops

[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake WorkshopsRice Koji Cultures for Miso Check out our Miso making Process Koji was first used in China (where it is known as qu) in 300 BC, and in Japan in 300 AD. As a fermenting agent, koji was a vital component in food preservation. By 10th Century AD koji was being deliberately manufactured so the foods made with it could be produced in large enough quantities to meet demand. Since then the demand for koji has grown, and its use has diversified from being

Rich in vitamins

vitamins B and C

packed with organic acids

all kimchi in this class will contain fish sauce

Ingredients: water

Reduces symptoms of Irritable Bowel Syndrome

is one of our favorite fermented foods

which breaks down the proteins in soy into flavourful amino acids

Workshop Policy (Please READ full terms before purchasing):

Want to give all our flavours a go

Sorbitan Olivate

Look no further with our sampler pack of 4 best-selling Milk Kefir flavors + 1 seasonal citrus Milk Kefir