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Ideal for making soybean koji, essential for traditional Japanese fermented foods. Create delicious homemade Kinzanji Miso, a specialty miso from Chiba Prefecture that combines rice, soy, and barley koji with some veggies.
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 is heat-denatured ingredients such as steamed rice and barley inoculated with Koji starters (aspergillus oryzae), which is ...
The Kairyou Chouhaku-kin variety of koji seed/koji starter from the 300 years long-established koji manufacturer store "Hishiroku" in Kyoto, Japan. Best for making amazake (sweet sake), white miso, and other white-colored foods and drinks because of the most white-colored koji results.
Koji is used in the production of brewing foods (soy sauce, miso, sake,etc.). koji starters is the spores of aspergillus oryzae used to produce such koji. There are two types of koji starters: granular and powdery.
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.
The shop for koji kin, tempeh and natto starter. Also available: Miso, Shoyu, dried Koji Rice (Kome Koji), made by us!
Creating a Koji starter, cultivating Koji, and making Koji fermented rice water is a battle against other competing bacteria and mold. So it's critical to prevent contamination. It's best to purchase professionally prepared Koji rice from a reputable supplier rather than making your own.
