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Hishiroku Koji Starter Spores Powder for Miso Sachet, Made in Japan 0.7 oz (20g) (Pack of 1)
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Hishiroku Koji Starter Spores Powder for Miso Features
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IDEAL KOJI STARTER FOR MISO: 1 sachet of koji spores (Aspergillus oryzae) best for making Japanese Miso Paste. Most suitable for Rice Miso and Wheat Miso
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GOOD VALUE: 20g/0.7oz package can make 15kg (33 lbs) of rice koji, then please mix with other ingredients (soybeans, salt) to make miso
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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
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PRODUCT OF HISHIROKU, KYOTO: The quality koji starter by the 300 years long-established koji specialty shop, 100% Product of Japan
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STORAGE GUIDELINES: Please store in a refrigerator (cold and dark place) with a temperature lower than 15ºC. Immediate use is recommended
About Hishiroku Koji Starter Spores Powder For Miso
The Koji Starter Spores for Miso is a yellowish to green colored koji mold (Aspergillus oryzae) or also called koji kin in Japanese. Very ideal for making Rice Miso and Wheat Miso. The feature of this koji starter is that it has a well-balanced enzyme powder and is characterized by the aroma of traditional koji. Use the koji starter to make rice koji and wheat koji for making miso. 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 package of Koji Starter for Miso can be used to make 15kg (33 lbs) of rice koji (the weight of rice before adding water is 15kg). Important Notes: ● This koji starter is only for rice koji and wheat koji. Please do not use it for other purposes. ● When making koji, be sure to clean up tools, clothes, hands, etc. 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.
