Make miso, doburoku (rough sake), shio-koji, shoyu-koji, marinate with it, make a pickles with it; all up to you. This 400g of Koji is dried and will rehydrate into about 500g. All you need to do is add some water 15 minutes before you use it. x
We like to make our own- but just can't do everything. And when I was in Kyoto last year doing a koji course I met Yukiyo who lives and operates her business on the Gold Coast. It is the freshest and best koji I've found here.
Beginner? We sell a miso making kit that includes dried koji as well as instructions and other necessary appliances for beginners!