Koji Starter Cultures for Soy Sauce Weight:20 grams ly/2C5hszy

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Koji Starter Cultures for Soy Sauce Weight:20 grams ly/2C5hszyKoji Cultures for Soy Sauce 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. Koji is a super star in fermentation and provides the main framework for major fermented soy foods: Shio Koji A condiment and marinade Miso (fermented bean paste) and Tamari (wheat free soy sauce substitute) Shoyu Jiang You soy sauce The cornerstone of Asian