Commercial Tane-Koji Spore "EM" 40g makes 200kg Koji Rice - Aspergillus OryzaeZoom

Commercial Tane-Koji Spore "EM" 40g makes 200kg Koji Rice - Aspergillus Oryzae

Commercial Tane-Koji Spore "EM" 40g makes 200kg Koji Rice - Aspergillus Oryzae
Item# tane-koji_40gr
Availability: Usually ships in 3-4 business days
Light Tane-Koji (Aspergillus oryzae), 40g bulk spores for making 200kg kome-koji rice for light miso, amazaké, Japanese pickles, etc.

We now offer bulk spores packets direct from Japan, fresh and viable Aspergillus oryzae spores. We keep a very limited amount of stock, so it may take a few days to come from Japan.

Light Koji makes 454g/1 lb of starter!
Best deal for koji-kin.

Labeling and manufacturer may vary from photos.

Qty NET : 40g
Maker : Marufuku or other brand

Labeling and manufacturer may vary from photos.

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 15kg) rice (Short grain, polished)
- Koji-kin 2g (or 20g)
- Quality sourced water, no city tap water.
See link above for details and equipment needed.


Each packet will inoculate up to 200kg/440 lbs of rice, barley, or soybeans. - Since the spores are very small, we suggest mixing the koji spores with rice flour. Mix 424g of sterilized white rice flour with the spore packet. This will give almost a quart size amount of koji-kin spores.
- 1g spore/flour mixture for 1 lb (454g) of koji substrate. Once pre-mixed, use as suggested in recipes or for making miso or other Japanese fermented foods. See our recipe section for ideas.

The mixing procedure is very simple…

Step 1:
Start by sterilizing the substrate, in this case, fresh organic rice flour. In a large pan or skillet, toast the rice flour until slightly brown. Do not burn the rice flour. Cover and allow the rice to cool to room temperature. Hint: Place in freezer for faster cooling times.

Step 2: Once cooled, add the rice flour to a sterilized quart size jar/container. Open a corner of the spore packet and add to the jar/container. Caution – Be very careful when handling the spores. They are very light and should not be inhaled.

Step 3: After adding the contents of the spore pack, secure with lid, and gently shake and rotate to mix the rice flour and spores. The mixture should have a uniform green colour. Label and date the mixture and store in the refrigerator/freezer or a cool, dark area. Stored in this manner, the spores will maintain full potency for six months or longer.

40g of pure light koji-kin spores - Product of Japan
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