【Made in Japan】Koji Starter For Soybean Koji (For Making Kinzanji Miso) 100g, for 200kg Portion - Special Product From "Hishiroku" Shop Kyoto
What is Koji Starter for Soybean Koji - Special Product From "Hishiroku" Shop, KyotoThis is a koji starter seed made by a 300 years long-established store "Hishiroku."
This koji starter is koji starter for soybean koji and very suitable for making kinzanji miso.
Kinzanji miso is a mixture of kinjanzi koji (mixed rice koji, barley koji, and soybean koji) and chopped vegetables, such as eggplants, cucumbers, shiso, carrots, ginger roots, etc
Use this high quality koji starter for making soybean koji, and you can make your own kinzanji koji by mixing it with koji rice and barley koji.
With your delicious kinzanji koji, you can make delicious kinzanji miso!
This is a very suitable koji starter/koji seed for those who want to make koji at home.
100g of this koji starter can be used for 200kg of soybeans in koji-making (the weight of soybeans before adding water is 200 kg).
Fermentation Food Recipes Book
What is Koji Starter/Koji Seed?Koji starter or koji seed is the Aspergillus spore that becomes the source of koji.
Fermented foods such as miso and amazake (sweet sake) are made from raw koji.
And if there is no koji starter, you cannot make koji.
In the brewing industry, we call the koji starter as "sprouts."
The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.
Comparative Chart of Koji Starter
What is Koji?Give water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae.
That is how this koji starter is made.
Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power.
Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).
Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.
Health Benefits of KojiWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved.
It is fermented food that arrange this intestinal environment.
And, fermented foods are always made by microorganisms that induce fermentation.
The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria/fungus.
Among them, the one that creates miso, shoyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).
This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573).
Major Nutrients of Koji
- ■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation/stress feeling | Amnesia prevention | Helps breaking down carbohydrates
- ■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer/stomatitis
- ■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer/stomatitis | Suppress the excitation of nerve cells
- ■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs
- ■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity
- ■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.
These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.
How to Make Soybean KojiWork process of making soybean koji
Tools and Ingredients of Making Soybean Koji
Required Tools and Ingredients
|Soybeans||Koji seed（koji starter）||Steaming cloth||Koji fermenter (fermentation device)|
- ・ Soybeans (proper amount as you like)
※ Toyomasari soybean is recommended.
→ Toyomasari soybean's page
- ・ Koji seed (koji starter) for beans
→ Koji seed (koji starter) for soybean's page
- ・ Steaming cloth 2 sheets
→ Steaming cloth's page
- ・ Koji fermenter or warming device (fermentation device/box for koji; you can also use Yogurtia or cooler box)
→ Koji fermeter's page
More Convenient If You Have
|Thermometer||Rice paddle||Strainer, tea strainer||Koji box (box for koji)|
- ・ Thermometer
- ・ Rice paddle
- ・ Strainer, tea strainer
- ・ Koji box (box for koji)
In order to avoid the breeding of germs, wash the tools clean and properly.
You can disinfect the tools by boiling them.
The Steps of Making Soybean KojiThere are 7 steps for making soybean koji.
1. Wash the soybeans, then soak it in water
2. Boil the soybeans.
3. Sprinkle the koji seed (koji starter) on boiled soybeans (seeding)
4. Keep the soybeans warm
5. Stir the in-fermenting-process soybeans (First maintenance of koji)・・・・（After 18-22 hours）
6. Second maintenance of koji ・・・・（After 22-42 hours）
7. The completion of soybean koji
With these 7 steps, you can make high quality soybean koji.
Let's start making koji!
Step 1, Wash the Soybeans, then Soak Them in Water
After that, discard the dirty water. Then add clean water in the bowl until the soybeans are completely immersed in water.
Wrap it with plastic wrap, and soak the soybeans for about 24 hours.
※When the temperature is high such as in summer, put it in the refrigerator.
Step 2, Boil the Soybeans
First, boil the soybeans with high heat until the hot steam rises, then turn to low heat and steam them for 2-3 hours.
If the soybeans became soft enough that when you pinch it with your thumb and index finger it can be easily crushed, discard the hot water. And so the surface of the soybeans can be dried, move the pot and let the hot steam flow away.
Step 3, Sprinkle the Koji Seed (Koji Starter) on Boiled Soybeans (Seeding)
Please be careful not to burn yourself.
Use a fan to cool the temperature of soybeans.
When the temperature of the soybean have cooled down to 36 degrees, sprinkle the prepared koji starter seed and mix it thoroughly (this step is called "seeding").
The amount of koji starter is usually about 2g of koji starter on 1kg of soybeans.
For people who try to make barley koji for the first time, it's easier to succeed the breeding of the koji starter if you use 2 times of that amount.
※During this step, please prepare the koji fermenter/warming device and warm it until 30℃.
Step 4, Keep the Soybeans Warm
So that the soybeans isn't dried off, cover the flattened soybeans' surface with a firmly squeezed clean cloth (disinfect the cloth first with boiling water).
Put it in 28-30℃ pre-warmed fermenter device.
If you keep a humidity by putting a tray of water in the fermenter, there is no need to cover with cloth.
Since soybean koji is more vulnerable to various bacteria than rice koji and barley koji, keep the soybean temperature below 30℃.
For making this koji, the optimal temperature for breeding the koji starter (Aspergillus oryzae) is around 28-30 degrees.
Please keep the rice warm at this temperature.。
Please be careful for not to drop the temperature.
Step 5, Stir the In-fermenting-process Soybeans (First Maintenance of Koji)・・・・（After 18-22 hours）
Stir (mix) the soybean, lower the temperature and make the thickness of soybean same on all the surfaces.
Stir the soybeans quickly so that the temperature of soybeans doesn't extremely go down.
Also, when stirring soybeans, wash hands and utensils thoroughly.
Step 6, Second Maintenance of Koji ・・・・（After 22-42 hours）
Please take out the koji box from the fermenter device and lower the soybean temperature to 28-30℃.
When the temperature of soybeans rises too much, please lower the temperature by stirring the soybeans.
If the temperature rises up too much, contamination by natto bacteria etc. will occur, causing the failure of the koji's completion, so please be careful.
To not raise the temperature of the soybean too much is the important point in the making of soybean koji.
Step 7, The Completion of Soybean Koji
Please check the breeding/growth condition of koji.
If there is no problem in the breeding condition of koji starter on soybean koji, the it's completed.
You can use this finished soybean koji to make miso, etc. in your home!
How to Store Soybean KojiAfter the soybeans koji is completed, it's recommended to use the koji as soon as possible.
Even if it is kept in the place where the temperature is low and the wind circulation are good, if the mass of the koji rice is thick, the fermentation will not stop and the quality of the koji may deteriorate.
If you plan to save the koji rice for 1-2 days after it's finished, please untangle the clumps in koji rice by massaging it, then spread it as thin as possible and keep it in a cool place.
When storing in a refrigerator, put it in hygroscopic (material that tends to absorb moisture from the air) paper bag.
In the refrigerator, it's possible to save the koji rice for about 2-3 weeks.
If you plan to use it later for a long time, put it in a zip lock (a plastic bag with zipper/fasterner), etc. and keep it in the freezer.
It's possible to save the koji rice for about 1-3 months in freezer.
What A Good Soybean Koji Is
From a good soybean koji, a good aroma like roasted beans will come slightly.
If there is an unpleasant smell like a sour smell or a nasty smell, it's most likely that germs have entered and rotted.
Also, spores are grown strongly on good soybean koji. Its texture will be crumbly dan not sticky.
If you want to check it more detail, cut the bean grain with a knife and look at the cross section.
A good soybean koji has a thin white layer between soybeans and spores.
Fermentation Food Recipes Book
*A homemade soybean koji recipe is attached. Please refer to it when you make soybean koji at home.
Frequently Asked Questions (FAQ)
- How long is the life of koji starter (koji seed)? How long can I keep it?
- ・ If the package is unopened and stored in a vegetable compartment of a refrigerator etc., the standard for storage period is about 6 months.
・ After the package is opened, please seal it with zip lock etc. and save it in a vegetable room of a refrigerator. With this, you can save the koji starter for about 6 months.
- How can I store the finished koji rice?
- ・ If you want to store it for 1-2 days, please put it in cold dark place with temperature lower than 15ºC.
・ If you want to store the koji rice for 2-3 days, please put it in the refrigerator.
・ If you want to store it for more than 3 weeks, please put it in the freezer. In there, the koji starter can be saved until 3 months.
- Can I drink koji starter as it is?
- Because it's no a drink, please do not drink it.
For the supplement, we recommed you the Ueda's Natural Fermented Lactic Acid Bacteria
- How much shoud I use the koji starter when making koji rice?
- The amount of koji starter is about 1.3g-10g for 1kg of rice (rice for raw material) (about 0.2g-2g per 150g of rice)
If you are not used to koji rice making (of first time try) it's better to use the koji starter more.
Even if you use much of it, there will be no problem.
・About the finised amount:
If you steam the rice, the steamed rice will be 1.8-2 times heavier than original/raw weight.
Then, after the koji rice is completed the weight will be 0.9 times of the weight after steamed. Thus, the finished amount of rice koji will be 1.62 (1.8ｘ0.9)～1.8 (2ｘ0.9) times from the weight of original/raw rice.
For example, if the raw rice is 1kg, the finised amount of koji rice is 1.62-1.8 kg.
(This is an estimated amount. The amount of finished koji rice depends on the soaking condition, steaming condition, and the condition of fermentation process.)
- The color of finished rice koji is reddish brown and smells strange, can I use it?
- There is a high possibility that other bacteria are mixed and proliferating in the process of making it. Please do not use it.
After you sterilized all the equipments, please try increasing the amount of koji starter when making koji rice next time (about 3-4 times more) so it's easier to ferment.
Also, please be careful about temperature control during fermentation process.
I tried to make soybean koji for making mame miso (soybean miso) for the first time.
I was quite uneasy because I could not done the temperature adjustment well, but in the end it nicely became soybean koji.
I think that I can do it more smoothly next time.
I want to repurchase this product.
I want to make handmade mame miso, and his year, I want to make it from handmade soybean koji too. I was deeply impressed with the koji starter firmly growing on the soybeans. I'm really fond of my handmade result. I'm looking forward to the result of the miso I made with this soybean koji.
I always use The Hishiroku Shop's koji starter to make koji. I have made koji more than 30 times, but I've never failed. It is so handy because you can make various fermented foods with your own homemade koji
It takes a while to make it, but I like it because it's much cheaper and produce better quality of koji rice than the ones that being sold in the market.
I challenge myself to make my own koji for the first time.
I entrust the temperature control to Yogurtia device, and I use Akitakomachi rice for the ingredients.
Until the second maintenance, from my amateur eyes there's not much change in the koji and I got excited about how well it can be done. But after 40 hours, the fluffy koji rice was completed!
I use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste.
The instruction recipe which I got along in the package is also very helpful.
Next time, I want to make barley miso with barley koji.
I live abroad. Because it's a region with just a few of Japanese food, I bought homemade miso for the first time last year because I wanted to make it.
This year, I also bought an amount for one year while I was in Japan.
There is neither kotatsu nor warming device, and I thought "I wonder if I can really make it...?" but I figured it out!
Because I'm an amateur, the important point as not to fail in koji-making are "Be careful of the condition when steaming the rice (the condition of steamed rice)", "use the koji starter a little bit more (the amount of koji starter)", and "it's easier to control the temperature of rice if you make it from 2kg of rice first."
Then, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (shouyu), salt koji, amazake (sweet sake), mirin, etc.
It was really good that there is a place that sells this kind of product (and fortunately I found it!).
The Benefits of Handmade Koji Rice
- ■ You know exactly what ingredients are being used. Formerly, in the Japanese family, miso, shoyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shoyu, amazake changed from "things to make" to "things to buy." Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.
- ■ Handmade is fun! When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.
- ■ It's more economical. When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.
The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used
This is just a reference to the amount of koji rice and koji starter seed.
For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.
The Amount of Miso That Can Be Made and the Amount of Ingredients Used
|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|
For the details of how to make koji rice, please go to this page >>How to Make Koji Rice
■Recipes that use koji rice >>How to Make Miso >>How to Make Shio Koji >>How to Make Amazake (Sweet Sake)
Here is the products
related to koji making
Message from Hishiroku Corp., the Maker of Koji Seed Starter - Special Product from Hishiroku Shop, KyotoIn the main region of "The Land of Royal Castle" of Kyoto, standing there for over 300 years is the reputable "Hishiroku" Shop. In its long history, we devotedly making steady progress of koji starter (koji seed).
We believe that small activities hidden in koji starter's Aspergillus will eventually produce big things and will become life force for tomorrow, so we are making research and efforts to deliver the pure, stable, and high quality products of koji starter.
We are looking forward to your further patronage in using Hishiroku's koji starter for making koji.
|Name||Koji Starter for Soybean Koji【For Making Kinzanji Miso】|
|Expired Date||About half a year|
|Storage Method||Please put it in cold dark place with temperature lower than 15ºC.|