Koji Spores & Koji-Kin Supplies

Koji Spores & Koji-Kin Supplies
Koji starter spores will get you started making all your favorite Japanese fermented foods. To make these Japanese favorites you'll need to buy a koji-kin spore
starter and good sushi rice.

TANE-KOJI, normally refers to spores of Koji-kin. However, spores themselves are weightless so it would float in the air instead of landing on the target. Standard homebrewers do not have professional Koji-making facilities that can inoculate spores on the grains efficiently, but HISHIROKU has the solution for it. After collecting spores, HISHIROKU grinds the rice grains into rice powder. This way, extra weight is added to the spores and they can fall straight down onto the target (rice grains). Now that is the reason why our Koji made from HISHIROKU TANE-KOJI always works perfectly…

One classic drink is amasaké, a naturally sweet non-alcoholic cultured rice beverage. It is usually served hot. During the culturing process, enzymes break down the complex rice starches into sugars making amasaké a sweet rice drink. It can be used as a beverage or as a natural sweetener in other foods or recipes.
Other uses for koji, depending on the strain, are to make saké, soy sauce, or light miso.

Making your own koji starter is a 2-step culturing process: the first step is to make Koji rice with the spore culture of your choice. Koji-kin, which is the finished cultured rice, can be made in large batches and stored or frozen for later use.

Then the second half of the process is making the desired cultured food, such as miso, saké, pickled cultured vegetable condiments, or the fresh amasaké
which is very easy to produce.

One package of koji spores is enough to make 18 quarts of amasaké, 6 pounds of fresh koji for light miso, or 2 gallons of shoyu. With amasaké, you can make a rice sweetener for your favorite recipes, a hot or cold amasaké drink,
or Doburoku, which is a simple fermented 'grog'.

All the prepackaged koji spores are direct from the factory in Japan.
Buy koji-kin spores starter now and make
Japanese style fermented foods, soy sauce, miso, amasaké.

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