Koji Spores & Koji-Kin Supplies

Koji Spores & Koji-Kin Supplies
koji_strains

We now have a new lower price on many of are koji spore strains and more commercial bulk 100g packets, too.



Koji starter spores will get you started making all your favorite Japanese fermented foods. To make these Japanese favorites such as amazake, sake, miso, or soy sauces, 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 home-brewers 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…


Many people know of A. Oryzae and it's the most commonly known koji spore type. For most, the basic koji-kin spore is all that is needed. However, if the desire for more protease and amino acids using a special spores strain is needed. Some strains work better with soy and others with grains providing an increase in umami flavors, nutritional value,
and even the manner that the fats and proteins are broken down.

One classic Japanese beverage is amasaké, a naturally sweet non-alcoholic cultured rice drink. 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.

Basic Mixing Instructions...

The spores can be used directly if desired. However, due to the smallness of the spores, it is best to cut the spores with sanitized/cooled organic white rice flour. The ratio will be at 1/4 to 1/2 cup rice flour to two tablespoons of spore starter.

Making your own koji starter is a 2-step culturing process: the first step is to make Rice Koji 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 small package of basic koji spores(15g) is enough to make 18 quarts of amasaké, 6 pounds of fresh koji for light miso, or 2 gallons of shoyu. The 20g packet of this koji starter can be used for 15kg of rice in koji making (the weight of rice before adding water is 15 kg). 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 Spores or Buy Rice Koji now and make
Japanese style fermented foods, quick pickles, soy sauce, miso, amasaké.
See more on making and using rice koji-kin Koji Blogs

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