Koji Spores for Barley Koji from Bio'c koji spores Please refrigerate immediately upon arrival

Please refrigerate immediately upon arrival to maintain the best quality

- Poke Bowl: Marinate fish and veggies for a flavor-packed bowl

Third maintenance (30~32hr): Bring down the koji temperature within 32~33℃ and maintain the temperature until completion

Add 8-10 oz

Consume the product soon after opening

Koji Spores for Barley Koji from Bio'c koji spores Please refrigerate immediately upon arrivalTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Barley Koji, which can be used for barley miso making. These spores are Aspergillus oryzae. The color of this spore is white. This fungus grows well on barley and is recommended for beginners. The Barley Koji made from this koji spore can be used for Mugi Miso (barley miso) and Kinzanji Miso (a complex dish made from rice koji, soybean koji, barley koji and vegetables).