Starters

Tempeh is a fermented soybean cake from Indonesia, nutty in flavour with a firm bite. You make it from soy beans, but it also works well with other beans.

This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments. New: available for 5 or 200 kg of beans/grains.

This white koji starter is best for making koji rice, amazake (sweet sake), sake, white miso, shio-koji and other light-colored foods and beverages. Also known as light rice koji.

Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk.

Koji is the mold that can do anything. Miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. This koji variant is best suited for use on barley.

This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for. Aavailable in 2 sizes: for 5 kg or 360 l. 

This koji is super easy to use as it’s rice that is already covered with koji mold! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.

Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley.

Aspergillus luchuensis or Aspergillus awamori is a special type of koji. It is one of the ‘black kojis’ traditionally used to make Shochu, a distilled beverage. Available in 2 sizes: 5 grams for 5 kilograms or 200 grams for 200 kg. 

Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus.

Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.

Chinese yeast balls, Chinese wine yeast or Chinese / Shanghai yeast balls are called Qū or jiǔqū in Chinese. They are used to make traditional Chinese alcoholic drinks.

Glucono delta lactone (GDL) is a natural and safe food additive used as a preservative and acidity regulator. Among other things, it is used to acidify your dry sausage or make tofu.

Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. It is popular as a meat substitute and is very nutritious. Homemade is infinitely better than store-bought.

Aspergillus sojae is used to make the ferment (kōji) of soy sauce, miso, mirin, and other fermented condiments such as tsukemono. You can make soysauce by fermenting soybeans with A. sojae, along with water and salt.

Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times!

This is a very versatile starter that can be used both for various types of rice wine and tape (tapai, lao-chao and khao-mak).

Barley koji gives depth to the flavor of food (umami). One easy way to start using koji is with dried peeled barley koji grains.

Oncom is a traditional fermented product from Java. It is made from soy grains that are left over after preparing soy milk and/or tofu. No waste tempeh!

One easy way to start using koji is with dried emmer koji grains, a ready-to-use product. No need to grow your own koji!

Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. Make your own Japanese-style tofu with with our nigari tofu coagulant