[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake kefir singapore 1 x 250ml Ginger-Chia Black

1 x 250ml Ginger-Chia Black Tea Kombucha

umami = delicious

Hydrate throughout the day by consuming a cup of water every other hour

We're all been there--Eating a little

[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake kefir singapore 1 x 250ml Ginger-Chia BlackRice 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