[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake kefir singapore We're all been there--Eating a

We're all been there--Eating a little

umami = delicious

Do not consume processed foods

soybeans plus wheat become soy sauce

Apply regularly for best results-wherever your skin needs extra care

[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake kefir singapore We're all been there--Eating aRice 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