⭐⭐⭐⭐⭐ | Store rating 4.8! | 1.5k+ reviews
  • Out of stock
    Sale!

    Koji for miso

    16,9987,00
    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.
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  • Out of stock
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    Barley koji starter culture

    17,9987,00
    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. New: available for 5 or 200 kg of beans/grains.
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  • Out of stock
    Sale!

    Base koji for shoyu

    16,9987,00
    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. 
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  • Sale!

    A. luchuensis / A. awamori black koji

    17,9969,00
    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 gram for 200 kg. *Please note there are supply chain issues caused by Corona and the war in Ukraine. Delays are unknown at the moment*
  • Sale!

    White koji starter

    18,9987,00
    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. *Please note there are supply chain issues caused by Corona and the war in Ukraine. Delays are unknown at the moment*
  • 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.
  • 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.
  • Dried brown koji rice | ready to use

    16,99
    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. *Please note there are supply chain issues caused by Corona and the war in Ukraine. Delays are unknown at the moment*
  • During this English spoken online masterclass, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso.
  • Sale!
    New!

    Multi fermenter | for all your fermentation projects

    277,00
    This compact and portable multi fermenter can both cool (down to 5 degrees) and heat (up to 60 degrees) making it suitable for all your fermentation projects during any season, from yogurt to sausages and from koji to black garlic.

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