Rice inoculated with Koji spore (Aspergillus oryzae). Koji is actually cooked rice that has been inoculated with Aspergillus oryzae. his koji produces a higher amount of protease (an enzyme that breaks down proteins). It is ideal for making miso and marinades. This koji produces a higher quantity of protease (an enzyme that breaks down protein), ideal for making miso and marinades

*Picture(s) are for reference only