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🤍 Elevate your fermentation game with heritage and power!
This 20g pack of Hishiroku Koji Starter Powder, crafted by a 300-year-old Kyoto specialist and made in Tokyo, enables fermentation of up to 15kg of rice koji. It excels in maintaining a bright white color and strong fermentation power, perfect for creating traditional white koji-based foods like amazake, shio-koji, and white miso.
| ASIN | B0CYN9NYWQ |
| ASIN | B0CYN9NYWQ |
| Brand Name | Yummy-Yamaguchi |
| Container Type | バッグ |
| Cuisine | アジア |
| Customer Reviews | 4.6 4.6 out of 5 stars (25) |
| Flavor | (A)超白金(白) |
| Item Weight | 0.7 Ounces |
| Manufacturer | Hishiroku Koji |
| Manufacturer | Hishiroku Koji |
| Manufacturer reference | 5Y-O3AN-78L5 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Dimensions | 12.8 x 10.69 x 0.71 cm; 19.84 g |
| Size | 0.7 Ounce (Pack of 1) |
| Specialty | こうじ |
S**B
This is THE tanekoji. This thing makes a beautiful Kome-Koji & Mugi-Koji which are essential for Miso making. I ended up making 2 kinds of miso & homemade Mirin! Now I’m patiently waiting for miso & mirin to be done :)))
R**K
When I first received this I feared how small it was, but it really stretches out. So far I've used about half and have made four 5lb batches of Koji with no inoculation or spoilage problems.
G**C
Great. Worked well
A**A
Well worth the time and effort. Barley takes longer to make so but the final product was good. My miso is progressing nicely. My next batch will be even better. The shoyu I am making tastes amazing also.
M**.
I mostly use my koji rice to make amazake or shio koji and the koji that I have grown with these spores works great. The spores seem fresh or at least they always produce a very thick mat of rice koji. I have also grown it on barley and it grew vigorously on that substrate also.
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