Start making delicious homemade miso with this miso koji starter culture!
This starter allows you to make a rice koji that can be used as a base for different fermentations. It is particularly suitable for making miso from rice, barley and wheat. The final result will have a balanced taste.
This strain of koji comes from the traditional Japanese manufacturer Hishiroku, which has been active for 300 years.
Each sachet contains 20g of Aspergillus oryzae spores, which can inoculate up to 15kg of rice. This rice koji can then be used to make a delicious miso, a Japanese condiment filled with enzymes and umami flavours.
This koji culture is 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.
What is koji?
A koji starter culture is composed of spores of Aspergillus oryzae, a fungus.
This noble 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 miso, soy sauce, amazake, mirin, rice vinegar and more. The different varieties of koji culture are used depending on the desired use.
See also our koji strain for shoyu (soy sauce) and our koji strain for amazake (sweet sake).
Technical information :
- Ingredients: Aspergillus oryzae spores
- Weight: 20g, which can inoculate 15kg of rice (before adding water).
- Origin: Kyoto, Japan
- Storage: 6 months in a dark and cool place (<15°C). Keep in the freezer to extend the shelf life (+1 year). Use more spores if they are older.
- This strain is ideal for inoculating soybeans, rice and barley.