Koji Fermented and sundried peppercorns from Karavaloor in Kerala.

Peppercorns may be sundried green, or blanched and then dried. 
Koji is a Japanese fungi ( Aspergillus Oryzae). It is used in the preparation of Miso, Soy sauce, Rice vinegar, Sake, Amazake and other foods. 
Koji is probably never used for processing of black pepper. 
This is a first time attempt. 
Buy this only if you are familiar with koji or if you are curious about how a differently processed pepper can help you experience your food in a different way. 
We are not offering suggestions or recommendations.