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Koji starters is the spores of aspergillus oryzae used in fermented foods such as soy sauce, miso and sake. Aspergillus oryzae was certified to a "national fungus" (kokkin) by the Brewing Society of Japan in 2006.
Koji for miso. From € 19,99. Rated 4.86 out of 5 based on 28 customer ratings. This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments. New: available for 5 or 200 kg of beans/grains. Select options. White koji starter.
The shop for koji kin, tempeh and natto starter. Also available: Miso, Shoyu, dried Koji Rice (Kome Koji), made by us!
Discover the perfect koji starter for your fermentation projects! Whether you're making miso, shoyu, soybean koji, or even sake and shochu, we have a variety of suitable options. Explore more details: All-Purpose Koji Starter. Koji Starter for Miso. Koji Starter for Shoyu. Koji Starter for Soybean Koji.
In Japan, you can get koji starters at regular supermarkets or department stores. Outside Japan, you can also buy Koji Starter at family-owned, artisan koji shops.
Koji is made by moistening grains (Rice, Barley, Soybeans, etc.), steaming them and then sprinkling Koji Starter on the steamed materials. The materials are cultured under temperature and humidity conditions suitable for the growth of Koji mold.
Shop premium koji for all your fermentation needs, from rice to barley koji. Organic or powdered, it is ready to become yours.
