Base koji | for shoyu
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.
Product Description
Koji is the fungus 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 all-rounder can also be used, for example, to perform cool experiments with the fermentation of meat or even dairy. Base koji for shoyu is the allrounder!
The instructions for making koji-kin yourself (the moldy rice that forms the basis for most of the above-mentioned foods) can be found below.
This koji type: base koji for shoyu
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.
Content base koji for shoyu
- Available in 2 sizes: 15 grams, enough for 4-5 kg of dry koji-kin or grains/beans or 100 grams of pure spore for 360 liters of shoyu
- Ingredients: rice flour *, Aspergillus Oryzae fungus (koji)
- Storage instructions: the spores are best kept in the refrigerator for at least 6 months, more than a year in the freezer
- Origin: Japan
- Allergens: none
- Soy-free
(*) The small standard packages contain pure spores mixed with rice flour. The spores are so light that they’re very difficult to dose accurately in small amounts of rice. The quantity is small, they tend to stick to the bag, and the slightest breeze can send them flying across your kitchen.
The bulk-use bags contain pure spores only — they are not mixed with rice flour, so the spore concentration is much higher. With just 40 grams, you can make, for example, 200 kg of product or 360 liters of shoyu, depending on the type of koji.
How to make koji-kin
Ingredients
- 300 g white rice, preferably not pre-cooked
- ca 1 g (about ½ tsp) koji-kin starter culture (check your packaging, different types of koji have different strenghts)
Preparation
- Rinse the rice until the rinse water remains clear. Let it drain for 15 minutes.
- Steam the rice for about 45 minutes. That works better than cooking it. Cooked rice quickly becomes wet and mushy when moldy, which prevents the fungus from doing its job properly. The rice should look glassy and feel soft and a little rubbery when you bite it.
- Let cool to room temperature.
- Mix the koji kin with the rice and let it ferment for 48 hours in a warm humid place 25 to 35 ˚C. Check regularly. Make sure to avoid condensation dripping onto the rice.
- During this period, mix a few times with a clean fork. The fungus needs oxigen.
- The rice will be completely covered in a white mold after fermentation. Though keep in mind that different koji variants have different colors.
- Stop as soon as you start to see green or yellow dots. These means the fungus changes into the spore forming phase. Use your nose (flowery, sweet) and tap the fermentation vessel to see if no (or few) spores have been formed when in doubt.
Buying base koji for shoyu?
Order your base koji for shoyu at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of base koji for shoyu? Ask them in our chat, we’re here to help!
Online Miso making course
In 25+ bite sized English spoken video lessons you will learn all about making Miso, without the need for special tools, in this online course by the founder of startercultures.eu. You will learn to make traditional, or ANY kind of Miso, save money, by never having to buy Miso again, and incite your culinary creativity!
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26 reviews for Base koji | for shoyu
| 5 star | 84% | |
| 4 star | 15% | |
| 3 star | 0% | |
| 2 star | 0% | |
| 1 star | 0% |
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.
Werkt goed.
Works great, used very little of it and excellent moldy.
Haven't used the products yet? I haven't used any products so far so I don't know yet
Haven't used the products yet? I haven't used any products so far so I don't know yet
Nog niet gebruikt? Ik heb de producten nog niet gebruikt dus ik weet het nog niet,