Koji, a traditional Japanese fermenting microorganism, is the foundation of many Japanese foods including miso, soy sauce, rice vinegar, and sake.
ALSO FEATURED IN OUR JAPANESE COOKING ESSENTIALS: Redefining “Wa” Package
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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