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Hishiroku Koji Starter Spores Powder - Chouhaku Kin Fungal Seed Sachet, Made in Japan 0.7 oz (20g)
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Hishiroku Koji Starter Spores Powder - Chouhaku Kin Features
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VERSATILE KOJI STARTER SPORES: Powdered Chouhaku-kin is the white long mycelium Aspergillus oryzae for making rice koji, amazake, shio koji, and white miso. Popular in Japan due to its versatility and could maintain its white color
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WHAT IT KOJI STARTER: a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc
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PRODUCT OF HISHIROKU, KYOTO: The quality koji starter by the 300 years long-established koji specialty shop, 100% Product of Japan
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GOOD VALUE: 20g/0.7oz package can make 15kg (33 lbs) of rice koji
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STORAGE GUIDELINES: Please store in a refrigerator (cold and dark place) with a temperature lower than 15ºC. Immediate use is recommended
About Hishiroku Koji Starter Spores Powder - Chouhaku Kin
Koji Starter Spores - Powdered Chouhaku-kin Fungal Seed by Hishiroku is the most versatile, white-colored, long length mycelium koji mold (Aspergillus oryzae) or koji kin in Japanese. This type of koji starter strongly can maintain its white color, it's best for making koji rice, Amazake, Shio Koji, White Miso, and other white-colored fermented foods/drinks. It has a strong fermentation ability and traditional koji aroma. 20g package of can be used to make 15kg (33 lbs) of rice koji (the weight of rice before adding water is 15kg). Product of the 300 years long-established koji starter specialized store "Hishiroku" in Kyoto, Japan. 100% Made in Japan. Important Notes: ● This koji starter is only for rice koji and wheat koji. Please do not use it for other purposes. ● When making koji, be sure to clean up tools, clothes, hands, etc. Tips For First-Timers: This Koji Starter is easy to use, even for beginners. To increase the possibility of success, let's use more koji starter spores (2x or 3x). Ingredients needed to make koji: This Koji Starter (Aspergillus oryzae) and steamed grains. Tools needed to make koji: Prepare a Koji Fermenter device, Koji Tray, thermometer, bamboo steamer (seiro), sieve, and 3 suitable cloths for making koji (polyester cloth, polypropylene cloth, cotton cloth). Expiration date: Around 6 months after the manufactured date. Check out other Koji Starters from Hishiroku: ● Chouhaku-kin: White, long length koji kin. Versatile use. For rice koji, amazake, white miso, etc. ● Kairyou Chouhaku-kin: Whitest color. Short to medium length koji kin. For rice koji, white miso, light-colored miso, amazake, etc. ● Koji Starter for miso: for rice koji&wheat koji to make Japanese miso paste. ● Koji Starter for shoyu: For rice koji&wheat koji to make full-bodied Japanese soy sauce. ● Koji Starter for Kinzanji miso: For soybean koji to make Kinzanji Miso.
