Hishiroku Koji Starter Spores Powder for Shoyu Soy Sauce Sachet, Made in Japan 0.7 oz (20g) (Pack of 1)

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Hishiroku Koji Starter Spores Powder for Shoyu Soy Features

• IDEAL KOJI STARTER FOR SHOYU: 1 sachet of yellowish to green colored koji spores (Aspergillus oryzae) best for making fresh and delicious, full-bodied Japanese Soy Sauce

• GOOD VALUE: 20g/0.7oz package can make 15L of Shoyu (Japanese Soy Sauce)

• WHAT IS KOJI STARTER: a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc

• PRODUCT OF HISHIROKU, KYOTO: The quality koji starter by the 300 years long-established koji specialty shop, 100% Product of Japan

• STORAGE GUIDELINES: Please store in a refrigerator (cold and dark place) with a temperature lower than 15°C. Immediate use is recommended

About Hishiroku Koji Starter Spores Powder For Shoyu Soy

The Koji Starter Spores for Shoyu is a short-length mycelium koji fermentation culture, ideal for making Japanese Shoyu Soy Sauce, especially the shoyu produced with natural brewing. Enjoy the full-bodied aroma in the shoyu moromi in a longer brewing method (2 years or longer). Use the koji starter to make soybeans and wheat koji, then brew it into soy sauce. Start to make your own koji using the popular koji starter product by the 300 years long-established Hishiroku Store from Kyoto, Japan. 100% Product of Japan. 20g (0.7oz) package of Koji Starter Spores for Shoyu can be used for making 15L of Shoyu. Tips For First-Timers: This Koji Starter is easy to use, even for beginners. To increase the possibility of success, let’s use more koji starter spores (2x or 3x). Ingredients needed to make koji: This Koji Starter (Aspergillus oryzae) and steamed grains. Tools needed to make koji: Prepare a Koji Fermenter device, Koji Tray, thermometer, bamboo steamer (seiro), sieve, and 3 suitable cloths for making koji (polyester cloth, polypropylene cloth, cotton cloth). Storage Method: Please store the koji starter in a refrigerator (cold and dark place) with a temperature lower than 15ºC. Immediately use after opening the sachet. Expiration date: Around 6 months after the manufactured date. Check out other Koji Starters from Hishiroku: ● Chouhaku-kin: White, long length koji kin. Versatile use. For rice koji, amazake, white miso, etc. ● Kairyou Chouhaku-kin: Whitest color. Short to medium length koji kin. For rice koji, white miso, light-colored miso, amazake, etc. ● Koji Starter for miso: for rice koji&wheat koji to make Japanese miso paste. ● Koji Starter for shoyu: For rice koji&wheat koji to make full-bodied Japanese soy sauce. ● Koji Starter for Kinzanji miso: For soybean koji to make Kinzanji Miso.