Koji is an enzyme powerhouse, made by steaming rice, inoculating, and fermenting with koji cultures (Aspergillus oryzae) and is ready to be used in your fermenting projects. Traditionally, koji is used to make Miso, Shio Koji, Amazake but the possibilities are endless!
| Weight | 1 kg |
|---|---|
| Delivery costs | Free delivery for order above $200 within Sydney metro areas. Otherwise, $15 delivery fee will be charged. For out of area, the shipping cost is $15 for 1 carton up to 10kg and goes up by $2 for every additional 2kg. The carton cannot weigh more than 20kg. |
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