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Koji Starter for Soy Sauce (Shoyu) - packaging
Dehydrated Koji Starter for Shoyu (soy sauce)
Homemade Shoyu (soy sauce)
Load image into Gallery viewer, Koji Starter for Soy Sauce (Shoyu) - packaging
Load image into Gallery viewer, Dehydrated Koji Starter for Shoyu (soy sauce)
Load image into Gallery viewer, Homemade Shoyu (soy sauce)

Koji Starter for Shoyu (Soy Sauce)

Regular price $19.50

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Make your own fresh, delicious homemade soy sauce with this shoyu (soy sauce) koji starter culture!

This culture produces a rice koji that can be used as a base for different fermentations. It is particularly suitable for making shoyu (soy sauce).

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

 

What is Koji?

A koji starter culture is made from spores of Aspergillus oryzae, a noble mould.

This fungus 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 soy sauce, miso, amazake, mirin, rice vinegar and more.

 

How to Choose a Koji Starter

Different strains of koji are ideal for particular uses.

This starter is ideal for inoculating soybeans, rice and barley. It is particularly suitable for making shoyu (soy sauce).

This koji starter is also suitable for making miso and amazake, but you will get better results by using the appropriate koji strains for miso or amazake.

 

Specifications

  • Ingredients: Aspergillus oryzae spores
  • Weight: 20g (can inoculate 15kg of rice before adding water)
  • Origin: Kyoto, Japan
  • Storage: 6 months in a dark and cool place (<15°C). Keep in freezer to extend shelf life by 1 year. Use more if spores are older.

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