Make your own homemade soy sauce with this shoyu (soy sauce) koji 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).
sThis 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 fresh homemade soy sauce.
This koji culture is also suitable for making miso and amazake, but you will get better results by using the appropriate koji strains for miso or amazake.
What is koji?
A koji starter culture is made from spores of Aspergillus oryzae, a noble mold.
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. Different varieties of koji crops are used depending on the desired final product.
Also see our koji strain for miso and our koji strain for amazake (sweet sake).
- 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 (by 1 year). Use more spores if they are older.
- This strain can inoculate soybeans, rice and barley.