[Wholesale 100pc] Koji Starter For Soybean Koji (For Making Kinzanji Miso) 100g (For 200kg Portion) - Special Product From "Hishiroku" Shop Kyoto, Japan

[Wholesale 100pc] Koji Starter For Soybean Koji (For Making Kinzanji Miso) 100g (For 200kg Portion) - Special Product From "Hishiroku" Shop Kyoto, Japan

¥265,200 ¥331,500

In stock

Product Details
Name Koji Starter (Koji Seed) for Soybean Koji - Best For Making Kinzanji Miso
MOQ 100pc

Price is negotiable for bigger quantities. Please contact us for more information.
Netto 100g x 100pc
Ingredient Rice (domestic), koji starter (domestic)
Expiry Date About half a year from the manufacture date
Storage Guide Please put it in cold dark place with temperature lower than 15ºC.
Product Weight In Total 11.36kg
*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.
Koji Starter For Soybean Koji (For Making Kinzanji Miso) 100g wholesale 100pc
    Important Points
  • Be sure to clean up tools, clothes, hands, etc., correctly, and be careful with germs.
  • Please use it as soon as possible after you open it.
  • This product is for rice koji and barley koji. Please do not use it for other purposes.
  • Wholesale Koji Starter For Soybean Koji (For Making Kinzanji Miso) 100g (For 200kg Portion)

    This product is the wholesale bulk item containing 100pc of Koji Starter For Soybean Koji (For Making Kinzanji Miso) 100g (For 200kg Portion). If you want to purchase the single item version, you can go to the product page by clicking here.

    This is a preorder item, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.

    What is Koji Starter for Soybean Koji?

    Established 300 years ago, this is the koji starter (koji seed) made by the long-established store "Hishiroku".

    This koji starter is a koji starter for soybean koji and is very suitable for making kinzanji miso. Kinzanji miso is a mixture of kinzanji 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!

    Koji Starter for Soybean Koji Seed

    This product contains 100g 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.

    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).

    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.


    Message from Hishiroku Corp., the Maker of Koji Seed Starter - Special Product from Hishiroku Shop, Kyoto

    Hishiroku Corp.

    In 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.


    Q & A About Koji Starter

    How long is the life of a koji starter (koji seed)? How long can I keep it?

    ・ If the package is unopened and stored in a vegetable compartment of a refrigerator, the standard storage period is about 6 months.
    ・ After the package is opened, please seal it with a ziplock, 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 a cold dark place with a 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 the freezer, the koji starter can be saved until 3 months.

    Can I drink koji starter as it is?

    Since it's not a drink, please do not drink it. If you look for a supplement product, we recommend you to try KAWASHIMAYA "Lactic Acid Bacteria Powder" - Probiotic Supplement Taken from Japanese Fermented Foods (100 g)

    How much should 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 still not used to koji rice making (first-time try), it's better to use the koji starter more.
    Because even if you use much of it, there will be no problem.

    About the finised amount:
    ・ The steamed rice will be 1.8-2 times heavier than the original/raw weight if you steam the rice.
    ・ Then, after the koji rice is completed, the weight will be 0.9 times the weight after steaming. Thus, the finished rice koji will be 1.62 (1.8x0.9)~1.8 (2x0.9) times from the original/raw rice weight.
    ・ For example, if the raw rice is 1kg, the finished 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 the finished rice koji is reddish-brown and smells strange. Can I use it?

    There is a high possibility that other bacteria are mixed and increasing in the process of making it. Please don't use it.

    After you have sterilized all the equipment, 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.

    In addition, please be careful about temperature control during the fermentation process.

    Need More Info About The Koji Starter's Enzymatic Contents?

    We have compiled more informations about our koji starters. Please click the button below for details.

    View PDF

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