Additional information
| Weight | N/A |
|---|---|
| Style | All Purpose, Amazake, Soy Sauce, Back Luchuensis, White Luchuensis |
Brand:Rice Culture
RICE CULTURE Koji Starter
$28.00 – $43.00 rrp
This is a Koji culture to be used to ferment your own Koji.
All Purpose:
This is all-rounder with balanced enzyme properties and is suited for Miso (especially Shiro Miso), Amazake and Shio Koji.
1 packet (20g) of Aspergillus oryzae can be used to ferment 15kg of rice.
Amazake:
If you would like to get into fermenting your own koji from rice for AMAZAKE & SAKE, this variety is for you. It is a variety with enhanced amylase (carbohydrate breaking enzyme) properties and is suited for Amazake and for home brew Sake.
This koji culture is suitable for beginners so if you are making koji for the first time, you may want to try this one.
1 packet (20g) of Aspergillus oryzae can be used to ferment 15kg of rice.
Soy Sauce:
If you would like to try to ferment your own TAMARI and SOY SAUCE, this koji starter is for you. 1 packet (20g) of Aspergillus Oryzae can be used to ferment 15kg of soybean (with wheat for soy sauce).
1 packet (20g) of Aspergillus oryzae can be used to ferment 15kg of rice.
Black Luchuensis:
Black Koji spores (Aspergillus luchuensis) is a unique koji variety that produces citric acid, and is traditionally used to brew distilled alcohol (Shochu) in the southern region of Japan. The high acidity was beneficial to prevent growth of other microbes in hot and humid climate.
Black Koji has a plum-like flavour and can be used to make home-made Koji seasonings, fruity sweet Koji drink (Amazake/Ama-Koji) and many other unique dishes. It can also be used to make Soy Sauce Koji with a Ponzu-like seasoning.
1 packet (20g) of Aspergillus luchuensis can be used to ferment 15kg of rice.
White Luchuensis:
White Koji has a more lemon-like flavour compared to the plum-like flavour of Black Koji. White Koji can be used to make home-made Koji seasonings, fruity sweet Koji drink (Amazake/Ama-Koji) and many other unique dishes. It can also be used to make Soy Sauce Koji with a Ponzu-like seasoning.
1 packet (20g) of Aspergillus luchuensis / Aspergillus kawachii can be used to ferment 15kg of rice.
This product is from HISHIROKU in Kyoto, one of only ten Koji Starter producers left in Japan, with over 300 years history.
Koji starter (Aspergillus oryzae)
