Koji Starter Cultures for Soy Sauce Weight:20 grams Our products are helpful for

Our products are helpful for many but may have no effect on some

Have a lunch with a veggie and protein bowl or salad (sans sweet dressings) and in the mid afternoon

Store in the fridge

sterile techniques so as to prevent the formation of harmful microbes that could jeopardize your ferment

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Koji Starter Cultures for Soy Sauce Weight:20 grams Our products are helpful forKoji 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