{"title":"Koji, Miso \u0026 Japanese Fermentation Supplies Australia","description":"\u003cp\u003eJapan's fermentation traditions are among the oldest and most complex in the world — and The Fermentary is one of the few places in Australia where you can find the authentic ingredients to explore them. Sharon Flynn studied koji and Japanese fermentation techniques directly in Japan, and everything in this collection reflects that depth of knowledge. Browse rice koji, barley koji, koji kin spores, sake kasu, nuka, tempeh starter and small-batch miso by Kaokao. Whether you are making your first batch of shio koji or fermenting a long-aged barley miso, you will find what you need here. Ships express across Australia.\u003c\/p\u003e","products":[{"product_id":"sake-kasu-the-lees-from-sake-making","title":"Sake Kasu (Sake Lees - Soft, Japan)","description":"\u003cp\u003eThis is a raw and beautifully soft dough-like sake lees imported from Japan from a variety of breweries. We have in stock the gorgeous Stella Junmai Daiginjo, Tsukasa Imayo and Itakusu Sanzen. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSake kasu can be used for baking breads and cakes, the vegan cheese sauce from my book - the crackers from my book - drinks, soups, and various enzyme face masks - and more exciting even - as a pickling bed.  We have to be grateful to sake for its by-product alone. x\u003c\/p\u003e\n\u003cp\u003eThis is fresh and unpasteurized; we pack it frozen with some ice packs, please pop into your freezer as soon as possible. Don't worry if it has defrosted somewhat on the journey to you - there is a little alcohol in there so it will be fine to refreeze. \u003c\/p\u003e\n\u003cp\u003eFull of umami goodness - and enzyme-rich, so great for our bodies inside and out.\u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eSake Kasu or lees is the leftover mash after pressing to extract Sake (following fermentation).  The kasu is raw,  and filled with lots of nutrients including proteins, vitamin B, fiber, and yeasts. There is a small amount of residual alcohol remaining. \u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003e500g\u003c\/p\u003e","brand":"Nippon Food Distributors","offers":[{"title":"Imayo Tsukasa","offer_id":41092445372614,"sku":"10070","price":38.0,"currency_code":"AUD","in_stock":false},{"title":"Stella Junmai Daiginjo","offer_id":41092445405382,"sku":"10071","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"Itakusu Sanzen","offer_id":48180231733552,"sku":"","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/products\/IMG_8724.jpg?v=1708649878"},{"product_id":"natto-starter","title":"Nattomoto - Nattō Starter - Make Japanese Natto at home!","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eBuy Natto Starter — Make Japanese Natto at Home in Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can use natto you already have, to \u003cem\u003emake\u003c\/em\u003e natto - just like you do with yoghurt, but if you prefer to use a starter - this is it. The little green box. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a well known starter spores from Takahashi Yuzo Labs, and comes in a little vial with a teeny tiny spoon.  \u003c\/span\u003e\u003cspan\u003eWith only 3g of this, you can make about 30 kg of natt\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eō\u003c\/span\u003e at home - plus don't forget if you freeze a batch of natto you can use that to start your next batch too. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI keep my green box in the freezer once I've opened it. x\u003c\/span\u003e\u003c\/p\u003e","brand":"The Fermentary","offers":[{"title":"Default Title","offer_id":46145503887664,"sku":"","price":28.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/4901139201954_16.jpg?v=1738910572"},{"product_id":"rice-koji-300g","title":"Rice Koji - 300G","description":"\u003cp\u003e300g dry rice koji made by Kaokaao Miso from neighbouring Daylesford.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat is Rice Koji?\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"\" data-testid=\"inline-content\" data-mesh-id=\"comp-l6ellamrinlineContent\"\u003e\n\u003cdiv data-testid=\"mesh-container-content\" data-mesh-id=\"comp-l6ellamrinlineContent-gridContainer\"\u003e\n\u003cdiv class=\"TWFxr5\" id=\"TPAMultiSection_jd2mubwq\"\u003e\n\u003cdiv class=\"TPAMultiSection_jd2mubwq\"\u003e\n\u003cdiv data-layout-name=\"classic\" class=\"_1TImB layout__classic isDesktop\" data-hook=\"product-page\"\u003e\n\u003carticle class=\"_30ZY-\"\u003e\n\u003cdiv class=\"_12vNY\"\u003e\n\u003csection class=\"_2h_HC\"\u003e\n\u003cdiv class=\"_1FTz3 fggS- cell\"\u003e\n\u003csection class=\"_2RbVQ\" data-hook=\"description-wrapper\"\u003e\n\u003cdiv class=\"_3nbVj\"\u003e\n\u003cdiv data-hook=\"content-wrapper\" class=\"_3cRjW\"\u003e\n\u003cp\u003e Steamed rice has been inoculated with Koji starter (Aspergillus Oryzae)and fermented in a warm, humid environment for up to 50 hours.\u003c\/p\u003e\n\u003cp\u003eKoji digests starches and proteins and breaks them into sugars and amino acids. Koji is the most crucial ingredient for Miso, Soysauce, Amazake(sugar-free sweet drink), Shio-koji(Salted Koji), Mirin and Sake.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e What is Dry Koji?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDry Koji is the type of koji that has been dehydrated. This Dry Koji can be used for Miso, Shio-Koji(Salted Koji), Sake, Pickles, and Amazake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAustralian Rice, Koji Starter(Aspergillus Oryzae)\u003c\/p\u003e\n\u003cp\u003e Made in Australia from at least 99% Australian ingredients. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaokao","offers":[{"title":"Default Title","offer_id":46152745779504,"sku":"","price":22.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/kojikao.webp?v=1708649839"},{"product_id":"tempeh-starter-with-hand-drawn-recipe","title":"Tempeh Culture - 20g","description":"\u003cp\u003eThere's nothing quite like fresh tempeh, the aroma as well as the watching the magic unfold, and seeing that fungal growth happen before your eyes. This is an extremely nourishing food source - easy to digest and amazing source of protein.   \u003c\/p\u003e\n\u003cp\u003eMost of the tempeh you can buy in the stores has been pasteurised - so if making it isn't for you - look out for frozen tempeh which is usually made fresh and frozen straight away.\u003c\/p\u003e\n\u003cp\u003eFor that reason - it is a worthwhile project to take the time to teach yourself to do this, and find the time to make your own.  And this way -  you can get creative with the kinds of grains and combinations of grains you ferment.\u003c\/p\u003e\n\u003cp\u003eYou'll use about 5g of starter per batch. Our tempeh starter comes from Java - 20g and in a little jar - \u003ca href=\"https:\/\/www.thefermentary.com.au\/blogs\/recipes\/how-to-make-tempeh-with-tempeh-culture\"\u003ethe recipe is here. \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"rap tempeh","offers":[{"title":"Default Title","offer_id":46267782005040,"sku":"","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/IMG_5406.jpg?v=1781049089"},{"product_id":"koji-kin-koji-starter-aspergillus-oryzae","title":"Koji-kin (Koji Starter - Aspergillus Oryzae)","description":"\u003ch2\u003eKoji-kin Koji Starter - Aspergillus Oryzae\u003c\/h2\u003e\n\n\u003cp\u003eThis little packet of Koji Starter (20g) will make about 15kg Rice-Koji (Kome-koji). This koji you make is suited for \"Miso\" Amazake\" Shio-Koji\" Shoyu\" making. \u003c\/p\u003e\n\n\u003cp\u003eIt is well-balanced in enzymatic power and is characterised by an excellent aroma of old-fashioned koji.\u003c\/p\u003e\n\n\u003cp\u003eThis purple packet is well known all over the fermentation world now - and HISHIROKU has over 300 years of history in Kyoto, Japan, as a traditional Tane Koji company. There are only about 10 different makers of Koji these days. \u003c\/p\u003e\n\n\u003cp\u003eUnopened, Keep it in a dry and cool place.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003eOnce it is opened, Seal it tightly and keep it in a cool, dry place; it can be kept for 6 months. I keep mine in the freezer. \u003c\/p\u003e","brand":"Kaokao","offers":[{"title":"Default Title","offer_id":47064678039856,"sku":"","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/kojisprinkling.jpg?v=1767244909"},{"product_id":"barley-koji-300g","title":"Barley Koji 300g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis lovely dry Barley Koji is made by Kaori from Kaokao miso in Daylesford. This can be used for making Miso\/ Barley Soy sauce Koji(麦醤油麹）and curing any meat.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Barley Koji (\u003ca href=\"https:\/\/www.burrumbiodynamics.com.au\/\" target=\"_blank\"\u003eBurrum Biodynamic,VIC\u003c\/a\u003e),\u003c\/p\u003e\n\u003cp\u003eKoji Starter(Aspergillus Oryzae) \u003c\/p\u003e\n\u003cp\u003eMade in Australia, at least 99% of Australian Ingredients\u003c\/p\u003e\n\u003cp\u003ePut in an Air-tight container or plastic bag,\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore cool and dry place.\u003c\/p\u003e","brand":"Kaokao","offers":[{"title":"Default Title","offer_id":47064687739184,"sku":"","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/barleykoji.webp?v=1734131706"},{"product_id":"mitake-iri-nuka-rice-bran-500g","title":"Mitake Iri Nuka Rice Bran 500g","description":"\u003cp\u003eRoasted rice bran perfected for making Nukadoko the essential ingredient to make \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNukazuke (Japanese Pickles)\u003c\/span\u003e\u003c\/p\u003e","brand":"The Fermentary","offers":[{"title":"Default Title","offer_id":49131585634608,"sku":"","price":6.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/IMG_0600.jpg?v=1728020996"},{"product_id":"miso-by-kaokao-copy","title":"Adzuki \u0026 Chickpea Miso","description":"\u003cp\u003e\u003cspan\u003eA beautiful 2 year old miso - made in Melbourne in our Fitzroy shop with a mixture of soy beans (australian bio-dynamic), adzuki beans, and chickpeas. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[ Ingredients]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOYBEAN, \u003c\/strong\u003eadzuki\u003cspan\u003e beans\u003c\/span\u003e, chickpeas, Salt, Rice Koji (Aspergillus Oryzae)\u003c\/p\u003e\n\u003cp\u003e・Using 99.9% Australian Ingredients\u003c\/p\u003e\n\u003cp\u003e・Naturally Fermented (2 year)\u003c\/p\u003e\n\u003cp\u003e・No Artificial colour\/ preservatives\u003c\/p\u003e\n\u003cp\u003e・GMO Free\u003c\/p\u003e\n\u003cp\u003e・Gluten Free\u003c\/p\u003e\n\u003cp\u003e・Vegan\u003c\/p\u003e","brand":"Kaokao","offers":[{"title":"220g","offer_id":49270478831920,"sku":"","price":6.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2604\/4698\/files\/misokao2.webp?v=1708649523"}],"url":"https:\/\/www.thefermentary.com.au\/collections\/japanese-ferments.oembed","provider":"The Fermentary","version":"1.0","type":"link"}