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White Koji Spores are usually inoculated on rice and used for miso, sake or amazake. Good balance in enzymes to break down starches, protein and fat.
Soy Koji Spores are usually grown on soy beans and develop a good amount of protease, best to use to create soy sauce or, after the mould is grown onto the soy beans, crushed to be added to hard types of cheese.
One bag is enough for 5kg of cooked rice or beans.
