What is Koji Starter for Miso【Koji Starter for Rice Miso】200g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.
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.
This is a koji starter suitable for rice miso (kome miso) with middle-length-hyphae compound fungi formulation.
This is a semi-powder (半粉状) koji starter.
Semi-powder koji starter is crushed grain of cultured rice grains.
In this koji starter, the hyphae of the Aspergillus fungi are included too, so the propagation of the culture is strong.
Moreover, this a 200g koji starter for 200kg portion of finished result, so the inoculation amount is large, which makes it's an easy-to-use koji starter.
This product contains 200g 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.
200g of this koji starter can be used for making 200kg of miso.