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+31 (0)6-81255054 | info@startercultures.eu
+31 (0)6-81255054 | info@startercultures.eu
  • 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.
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    A. luchuensis / A. awamori black koji

    19,00 17,99
    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.
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  • Base koji for shoyu

    14,99
    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.
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    Chinese yeast balls
    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.
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    White koji starter

    21,00 14,99
    Best for making koji rice, amazake (sweet sake), sake, white miso, shio-koji and other light-colored foods and beverages. Also know as light rice koji.
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  • Barley koji starter culture

    17,99
    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.
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  • 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.
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  • New!
    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.
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  • Sale!
    online workshop make your own miso Fermentation workshops
    During this English spoken online masterclass, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso.
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