Top 10 Best Koji Starter

INCLUDES 4 packets of natto starter spores bacillus subtilis natto and detailed instructions for making your own authentic Japanese natto. Each packet yields 6 cups of natto.. VERSATILE While natto exudes a strong, cheese-like odor, its flavor is milder, perfect for complementing a variety of dishes. Traditionally eaten with rice, but also tasty with pasta, tacos, or whatever you like.. HEALTH BENEFITS A great source of vegan protein also contains probiotics and enzymes that promote positive digestive health, as well as potassium, calcium, iron, vitamin K, and many other nutrients.. LONG LASTING Your natto spores can be stored for 6 months in the refrigerator. Once prepared, store in fridge and consume within a week or freeze for later.. BEAN PROTEIN Typically made with soybeans, but can also be made with black beans, garbanzo beans, adzuki beans, and more. Keep in mind, smaller beans work best because the center is more easily reached in the fermentation process..

VERSATILE KOJI STARTER SPORES Powdered Chouhaku-kin is the white long mycelium Aspergillus oryzae for making rice koji, amazake, shio koji, and white miso. Popular in Japan due to its versatility and could maintain its white color. GOOD VALUE 20g0.7oz package can make 15kg 33 lbs of rice koji. WHAT IT 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.

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 20g0.7oz 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.

20g package of koji starter can make 15L of Shoyu Japanese Soy Sauce. Koji starter spores Aspergillus oryzae suitable for Shoyu. Made in Japan. Please store in a refrigerator with a temperature lower than 15C. Directions Soybean andor wheat shoyu made by fermenting and filtering the ingredients into a liquid form condiment. How to make shoyu first, boil the soybean andor wheat the proportion depends on what kind of shoyu you re going to make. Second, evenly spread the appropriate amount of koji starter into the soybean andor wheat and let ferment and filter for months.. Unit count type Ounce.

A compound kit - enough Koji-Kin to produce many many batches of Sake. Used to create a Sake starter culture Moto. then freeze this malt rice Kome Koji culture and make additional batches - as many as you want practically forever. BASIC RICE WINE TAKES ONLY TWO WEEKS COMES WITH CITRIC ACID AND YEAST.

KOJI STARTER SPORES FOR SOYBEAN KOJI 1 sachet of koji sporeskoji kin Aspergillus oryzae best for making Soybean Koji for making Kinzanji Miso raw miso with vegetables. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of soybean koji, then please mix with other ingredients to make Kinzanji Miso. 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.

WHITEST KOJI STARTER SPORES 1 sachet of Powdered Kairyou Chouhaku-kin is the white colored koji mold Aspergillus oryzae for making rice koji, amazake, shio koji, white miso, light colored miso, etc. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of rice koji. Higher level of amylase and protease production, thus most suitable for white-colored fermented foods and drinks. 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.

20g package of koji starter can make 15kg of rice koji for Miso. Koji starter spores Aspergillus oryzae suitable for Miso. Made in Japan. Please store in a refrigerator with a temperature lower than 15C. Unit count type Ounce. Directions How to make ricebarley koji 1. Wash the rice 2. Soak the washed rice in water 3. Drain water from the rice 4. Steam the rice 5. Sprinkle the koji seed koji starter on steamed rice seeding 6. Wrap the rice with cloth and keep it warm 7. First maintenance of koji 8. Move the wrapped rice to koji box 9. Second maintenance of koji 10. Third maintenance of koji 11. Completion of koji. You can make miso after completing the ricebarley koji..

VERSATILE KOJI STARTER SPORES Powdered Chouhaku-kin 100g 3.5oz is the white long mycelium Aspergillus oryzae for making rice koji, amazake, shio koji, and white miso. Popular in Japan due to its versatility and could maintain its white color. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of rice koji. 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.

Makes 1 gallon of rice wine at a time but enough Koji-Kin and yeast to make 6 gallons. Includes everything exept rice to begin fermenting. Perfect for any wine or sake lover. Includes Recipe and Koji-Kin. Please see our other listing for Nano-Brews, Nano-meads, Nano-wines and accessories.