PURE RICE KOJI SPORES FROM KYOTO 20GR for 15KG RICE taco garum Koshihikari rice is characterized by

Koshihikari rice is characterized by its sweetness

mineral-rich profile adds sophisticated complexity to seafood dishes

savory complexity traditionally found in artisanal garum

it offers chefs and home cooks a vegan alternative to traditional fish-based garum without compromising on depth or authenticity

PURE RICE KOJI SPORES FROM KYOTO 20GR for 15KG RICE taco garum Koshihikari rice is characterized byThese 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 Directions: 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