Koji Spores for Japanese Ferments - Aspergillus Oryzae - 15g
Other uses for koji are to make saké or light miso.
Making your own koji starter is a 2-step culturing process: first to make Koji rice with the spore culture, Koji-kin, which can be made as a large batch 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 condiment, or the fresh amasaké, which is very easy to produce.
One package 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'.
This culture is best suited for a person with some culturing experience. However, it comes with complete instructions so anyone can try. Koji rice is a needed ingredient for making Japanese saké, sweet white Shiro Miso (1 month) and light yellow Shinshu Miso (6-12 months), and almost all traditional Japanese cultured food products.
Maker: Hishi-Roku, Kyoto Japan or other brand names.
Labeling and manufacturer may vary from photos.
Most is by manufacturer: Hishiroku
Ingredients: Aspergillus Oryzae
- Shelf Life: 6 months to 1 yr+.
Store in freezer for longest shelf-life.
Freezer - 1 year+ spore shelf-life
Refrigeration - 6 months spore shelf-life.
Room Temperature - 1 month shelf-life
Note: If using older spores, you may have to use more per recipe to have the desired results.
Use the Standard Koji Rice Instructions for making koji rice found on our main site.
Quick ref: - 1.5kg (or 12kg) rice (Short grain, polished)
- Koji-kin 2g (or 15g)
- Quality sourced water, no city tap water.
See link above for details and equipment needed.
Koji-kin spore starter contains 15 grams of fresh premixed spores in organic rice flour. Full instructions and many great recipes at our main website - www.organic-cultures.com. Standard Kome-Koji Instructions