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Established since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.
As the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.
To meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.
Both α-amylase and protease are very strong in this koji starter product.
It is a koji starter culture that is easy to grow hyphae with less unnecessary clumps.
This koji starter is additive-free. It's made without any additives.
This product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.
This is a very suitable koji starter/koji seed for those who want to make koji at home.
40g of this koji starter can be used for making 200kg of miso.
Portion of rice
Portion of koji starter
Amount of finished koji (estimated)
Finished Miso![]() |
2.5 kg | 5 kg | 7.5 kg | 10 kg | 12.5 kg | 15 kg | 17.5 kg | 20 kg | 22.5 kg | 25 kg |
Rice Koji![]() |
1 kg | 2 kg | 3 kg | 4 kg | 5 kg | 6 kg | 7 kg | 8 kg | 9 kg | 10 kg |
Soybeans![]() |
500 gr | 1 kg | 1.5 kg | 2 kg | 2.5 kg | 3 kg | 3.5 kg | 4 kg | 4.5 kg | 5 kg |
Salt![]() |
300 gr | 600 gr | 900 gr | 1.2 kg | 1.5 kg | 1.8 kg | 2.1 kg | 2.4 kg | 2.7 kg | 3 kg |
Finished Miso![]() |
2.5 kg | 5 kg | 7.5 kg | 10 kg | 12.5 kg |
Rice Koji![]() |
1 kg | 2 kg | 3 kg | 4 kg | 5 kg |
Soybeans![]() |
500 gr | 1 kg | 1.5 kg | 2 kg | 2.5 kg |
Salt![]() |
300 gr | 600 gr | 900 gr | 1.2 kg | 1.5 kg |
15 kg | 17.5 kg | 20 kg | 22.5 kg | 25 kg |
6 kg | 7 kg | 8 kg | 9 kg | 10 kg |
3 kg | 3.5 kg | 4 kg | 4.5 kg | 5 kg |
1.8 kg | 2.1 kg | 2.4 kg | 2.7 kg | 3 kg |
Strong against high temperature, excellent in steaming.
Rice won't stick to the cloth, a very handy steaming cloth.
It's also useful for moisture control during the warming of koji.
Steamed rice is the key to make koji.
Using bamboo steamer/seiro, steam the rice with high heat for about 40 minutes.
It's also a useful tool for daily dishes.
Bamboo steamer is recommended to steam the rice!
Also, tetoron steaming cloth is highly recommended!
Don't forget to steam the rice with high heat.
When steam/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket.
Steam it for about 40 minutes (recommended) after you put on the lid.
When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.
Here is the products
related to koji making
Name | Koji Starter For Miso【EM-2】- Marufuku Koji Starter |
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Netto | 40 grams (for 200kg portion) |
Storage Method | Please put it in dry, cold, dark place with temperature lower than 15ºC. |
Expired Date | From manufacture date: ・In cold dark place (such as in a shelf, refrigerator): about 6 months ・In freezer: about 1 year |
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