Pure Koji Starter Culture 20g
What is a Koji Starter
Koji starter or koji seed is the Aspergillus spores used to make koji.
Fermented foods such as miso, amazake (sweet sake), sake and soy sauce are made using koji.
This koji starter is made by a 300 years long-established producer "Hishiroku."
Is the best-suited koji starter for making koji at home.
The Chouhaku-kin variety is used, and its key features are it has long hyphae and low rate of browning reaction.
Because this variety of koji starter is hard to discolour it will maintain its white colour strongly and is best for making koji rice, amazake (sweet sake), white miso, and other white-coloured foods and drinks.
20g of this koji starter can be used to make 15kg of koji rice (dry weight)
How long is the shelf life of koji starter (koji seed)? How long can I keep it?
Six months refrigerated
How much koji starter should when making koji rice?
The amount of koji starter is about 1.3g-10g for 1kg of dry rice