Book - Koji for Life

With author's signature.

The most comprehensive and practical Koji making book by Nakaji, the founder of Koji School in Japan, and one of the most prominent Koji educators in the world. Shipped worldwide. 

£20.00

  • 0.2 kg
  • Limited Availability
  • Estimated Delivery Time: 3-5 days1


Koji starterS

All starters are imported from 'Hishiroku', one of the prominent Koji producers in Japan with 300 years history behind them supporting the traditional Japanese condiments industries and sake makers. Koji spores are blended by Hishiroku for the best performance for the chosen purposes, for example, some spores perform well at low temperature range producing umami rich enzymes while another is good at the high temperature range producing sweetness. Protein rich soybeans are prone to contamination at higher temperature range, so Koji spores chosen are the best performers at the low temperate range which encourages protease secretion. For this reason, we recommend to use only the Koji spores from the renowned Japanese Koji producers every time you make Koji, instead of trying to reproduce the spores which could invite contamination with the local unwanted micro organisms. 

 


Koji Starter - KOBUKURO

The most original Koji Starter from Hishiroku, adaptable and strong. The Best Koji Starter for making rice Koji and Barley Koji for miso, but it is a good all rounder. 20g starter makes up to 15kg Koji.
Store at room temperature away from the humidity before opening. After use, left over should be wrap tightly in clingfilm to cut out from the air, keep in the fridge. Best before 6 months after purchase. They are still active but will be weakened as time goes on.

£10.00

  • 0.02 kg
  • Sold Out

Koji Starter - CHOHAKUKIN

Makes the whitest long-haired koji. Ideal for rice Koji making for amazake and sweet miso. 20g starter makes up to 15kg Koji.
Store at room temperature away from the humidity before opening. After use, left over should be wrap tightly in clingfilm to cut out from the air, keep in the fridge. Best before 6 months after purchase. They are still active but will be weakened as time goes on.

£10.00

  • 0.02 kg
  • Limited Availability
  • Estimated Delivery Time: 3-5 days1

Koji Starter - SOY SAUCE

Standard koji for soy sauce making. 20g starter makes up to 15kg Koji.

Store at room temperature away from the humidity before opening. After use, left over should be wrap tightly in clingfilm to cut out from the air, keep in the fridge. Best before 6 months after purchase. They are still active but will be weakened as time goes on.

£10.00

  • 0.02 kg
  • Sold Out

Koji Starter - KINZANJI

Ideal starter for soybean koji making. Makes very nice Kinzanji-miso and Mame-miso. High protease level makes umami-rich miso. 20g starter makes up to 15kg Koji.

Store at room temperature away from the humidity before opening. After use, left over should be wrap tightly in clingfilm to cut out from the air, keep in the fridge. Best before 6 months after purchase. They are still active but will be weakened as time goes on.

£10.00

  • 0.02 kg
  • Sold Out

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