Japanese pronunciation: こめこうじ (komekouji)
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Koji cultured on steamed rice; combine with boiled soybeans and salt for miso.
Obtaining
Koji Shelf→20s
Usage
As an ingredient
Fermentation Jar→30s
Related guides
Advancements
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Ingredients
OutputPolished Rice
ByproductRice Bran
Ingredients
OutputSteamed Rice
Ingredients
OutputRice Koji