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Koji Starter Culture for Miso

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Make delicious homemade miso with this miso koji starter culture!

This Aspergillus oryzae starter allows you to make a rice koji that can be used as a base for different ferments.

It is particularly suitable for making rice, barley or wheat-based miso, a Japanese condiment filled with enzymes and umami flavours. The final result will have a balanced taste.

This miso starter comes from the traditional Japanese manufacturer Hishiroku, which has been active for 300 years.


What is Koji Starter?

A koji starter culture is composed of spores of Aspergillus oryzae, a noble fungus that is used to inoculate steamed grains (rice, barley, wheat, soybeans, beans), which are then fermented.

The resulting koji is then used to make fermented foods of all kinds, such as miso, soy sauce, amazake, mirin, rice vinegar and more.


How to Choose a Koji Starter

Different strains of koji are ideal for particular uses.

This particular koji starter is ideal for inoculating soybeans, rice and barley. It's ideal for making miso from rice, barley and wheat.

It is very well suited for making miso from beans (soy) and shoyu sauce (soy sauce).

Although it can be used to make amazake, shio koji and white miso, other strains would give a better result.

See also our koji starter for shoyu (soy sauce) and our koji starter for amazake (sweet sake).



  • Ingredients: Aspergillus oryzae spores
  • Weight: 20g, which can inoculate 15kg of rice (before adding water).
  • Origin: Kyoto, Japan
  • Keeps for 6 months in the refrigerator. Keep in freezer to extend shelf life by 1 year. Use more spores if they are older.
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