Koji-kin (Koji Starter, Koji Seeds.. Aspergillus Oryzae)

Koji-kin Koji Starter - Aspergillus Oryzae

This 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. 

It is well-balanced in enzymatic power and is characterised by an excellent aroma of old-fashioned koji.

This purple packet is well known all over the fermentation world these days - 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. 

Keep it in a dry and cool place.

Once 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. 

Not sure where to start?

I have loads of detail in my Wild Drinks Book

Have a read of my recipe for making your own Koji HERE  

There's also a fair bit of information on prepping your rice for making Koji HERE. 

Have a look at the koji and rice page here.