What is Koji Starter --Powdered Chouhaku-Kin Fungal Seed?

This is the best-suited koji starter for making koji and is ideal for making koji at home, made by a 300 years long-established store, "Hishiroku".

This koji starter is from the Chouhaku-kin variety, and its features are long hyphae and a low rate of browning reaction.

Because this variety of koji starter is hard to discolor / change in color and maintain its white color firmly, it's great to make koji rice, amazake (sweet sake), white miso, and other white-colored foods and drinks.

This product contains 20g of koji starter (Aspergillus) that can be stored for a long time in a convenient sachet package, so you can open it just as much as you need.

20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).

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What is Koji Starter/Koji Seed?

Koji starter or koji seed is the Aspergillus spore that becomes the source of koji.

In the brewing industry, we call the koji starter "sprouts". We can make koji to produce fermented foods such as miso and amazake (sweet sake) with these sprouts.

The appearance of the koji starters bud popped out, and its whitish hyphae grow the bean sprouts and budding trees figure, so it's called like that.

Various Kinds of Koji According to the Purpose