Kojiya Sanzaemon Koji Starter Spores For Beans is designed for fermenting soybeans. It has a high capacity for propagation on soybeans and is specifically intended for preparing bean koji, including traditional Tokai region soybean miso. It possesses high protease activity — an enzyme that breaks down proteins — which helps unlock the rich flavor and umami of soybeans. It has green spores, allowing for visual monitoring of the koji development process. The resulting koji is ideal for making miso and other bean-based fermented products.
