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Koji spores Shiro-Koji (Aspergillus Luchuensis Kawachii - White Citric)
$29.50
Miso cooking class by Japanese Kaiseki chef Akira Kageyama
$250.00
Miso making and Katsuobushi shaving workshop at Melbourne farmers market kitchen
$220.00
Miso making workshop with traditional wooden Kioke at Molly Rose Brewery
$180.00
Sugi Kioke from Akita, JAPAN - for Miso, Shoyu and Sake making - small / medium / large
From $360.00
Tane Koji spores (A. oryzae) + 13 minutes Rice Koji making video instruction + a guide
$50.00
