Four koji strains (Koji No:1/2/3/4), a natto starter, and a tempeh starter.
A starter gets you started on foundational ferments like shio koji, amazake, or miso. Step-by-step guides and how-to content are shared regularly on Instagram and in the newsletter.
No. They're made entirely from plant-based and microorganism-derived ingredients — no additives, no preservatives.
Yes, our starter cultures are entirely plant and microbial based.
Orders are dispatched within 5 business days.
Currently, Turkey only.
Yes. We work out custom quantities for restaurants and events — reach out through the contact form and we'll put together a quote.
Yes, our starter cultures are used in professional kitchens and restaurants.