miso kōji; kōji for making miso
Refers to kōji (Aspergillus oryzae-inoculated grain, typically rice) specifically used as the fermentation starter for miso production.
See also: 麹
Miso kōji is a type of rice kōji and is essential for making miso.
I bought miso kōji for homemade miso.
Compound of 味噌 (miso) and 麹 (kōji).