Organic White Miso - Angeleno Miso koji spores First stage (after applying the

First stage (after applying the koji spores): Maintain the koji temperature within 37~38℃

so you can use it as needed and extend its shelf-life to 3 months

then adjust to taste

This fungus grows relatively fast and is recommended for beginners

(This can be used to make 10kg/22lb of Rice Koji)

Organic White Miso - Angeleno Miso koji spores First stage (after applying theWhite Miso Paste Our locally made chunky style White Miso is a smooth and mellow. It has added depth due to the extra fermentation time, perfect as we move into the colder months. Enjoy it in soups, stews, dressings and on sandwiches for an umami rich kick! Vegan Gluten Free Live Culture Non GMO No MSG Naturally Fermented (no artificial acceleration) Ingredients: Handcrafted Organic Rice Koji Organic Soybeans Ancient Sea Salt (Real Salt) California