Hishiroku Koji Starter Spores - Powdered Kairyou Chouhaku-kin 20g

Description

Koji Starter Spores - Powdered Kairyou Chouhaku-kin Fungal Seed is the versatile white colored koji mold (Aspergillus oryzae). Its the improved koji starter version characterized by the short to middle length mycelium and is excellent in both glycation power and proteolysis power among the white-colored type of koji starter spores. Because this type of koji starter strongly can maintain its white color, it's very recommended for making koji rice, Amazake, Shio Koji, White Sweet Miso, Light colored Miso, and other white-colored fermented foods/drinks. The fermentation ability is strong and you can enjoy the traditional koji aroma. 20g package of can be used to make 15kg (33 lbs) of rice koji (the weight of rice before adding water is 15kg). Product by the 300 years long-established Hishiroku Store from Kyoto, 100 Made in Japan. Important Notes: This koji starter is only for rice koji and wheat koji. Please do not use it for other purposes. When making koji, be sure to clean up tools, clothes, hands, etc. Tips For First-Timers: This Koji Starter is easy to use, even for beginners. To increase the possibility of success, lets use more koji starter spores (2x or 3x). Ingredients needed to make koji: This Koji Starter (Aspergillus oryzae) and steamed grains. Tools needed to make koji: Prepare a Koji Fermenter device, Koji Tray, thermometer, bamboo steamer (seiro), sieve, and 3 suitable cloths for making koji (polyester cloth, polypropylene cloth, cotton cloth). Storage Method: Please store the koji starter in a refrigerator (cold and dark place) with a temperature lower than 15C. Immediately use after opening the sachet. Expiration date: Around 6 months after the manufactured date.

Features

• VERSATILE KOJI STARTER SPORES: 1 sachet of Powdered Kairyou Chouhaku-kin is the white colored koji kin (Aspergillus oryzae) for making rice koji, amazake, shio koji, white miso, and light colored miso
• GOOD VALUE: 20g/0.7oz package can make 15kg (33 lbs) of rice koji. Higher level of amylase and protease production, thus very versatile for many purposes
• WHAT IS KOJI STARTER: a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc
• PRODUCT OF HISHIROKU, KYOTO: The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan
• STORAGE GUIDELINES: Please store in a refrigerator (cold and dark place) with a temperature lower than 15C. Immediate use is recommended