These Rice koji Spores come from Kyoto's most reputable spore manufacturer.
These pure Koji growing spores Spores, can be used to innoculate Grains, Meat, Cheese or Vegetables.
How to mix the spores?
125GR of organic potato starch
1 Bag of White rice Koji spores
1. Open a fresh pack of potato starch and add it into a cappuccino shaker
2. Carefully add the spores into the cappuccino shaker
3. Cling wrap the cappuccino shaker
4. Mix the spores with the potato starch by shaking
The spores can also be used directly without the use of potato starch.
WE ADVISE YOU TO WORK AT HACCP STANDARDS DURING THE WHOLE PROCESS OF INOCOLUATING KOJI ON FOOD.
WE ARE NOT RESPONSIBLE FOR ANY FOODBORNE ILLNESS RESULTING OF OUR INSTRUCTIONS OR GUIDELINES.
WE DONT RECOMMEND CONSUMING RAW OR UNDERCOOKED MEAT AFTER THE KOJIFICATION.
WE RECOMMEND PURCHASING OUR KOJI GROWING EQUIPMENT ( HUMIDIFIER, HEAT MATT, TEMPERATURE PROBES, , TRAYS OR CONTAINERS. NECESSARY FOR THE INOCULATION PROCESS.