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. *Please note there are supply chain issues caused by Corona and the war in Ukraine. Delays are unknown at the moment*
Koji for miso
€16,99 – €87,00
Out of stock
Koji is the fungus that can do anything: miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their taste to the fungus Aspergillus oryzae. This all-rounder can also be used, for example, to perform cool experiments with fermenting meat or even dairy.
This koji for miso type
This koji comes directly from Japan. It has very strong α-amylase and protease. This aspergillus easily produces koji which has less tightness. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments.
- Ingredients: rice flour *, Aspergillus oryzae mold (koji)
- Available in two sizes: for 5 kg or for 200 kg of rice/barley/grain/soybeans
- Storage instructions: shelf life at least 6 months in the refrigerator, more than one year in the freezer.
- Origin: Japan
(*) ‘the amount of pure koji per kilo you need is very little, making it virtually impossible to dose properly, which is why all koji in small quantities is always’ diluted with potato flour or rice flour. Please note that the 200 kg bag is pure koji and must be carefully mixed with at least 50% riceflour before use for proper dispersion.
Need larger amounts of koji-kin?
Contact us, and we will set you up.
How to make koji-kin
- 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)
- 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.
Online English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.