KOJI NO:2 STARTER 10 GR

Koji is a fundamental element of Japanese cuisine, serving as a fermentation starter that transforms various ingredients into much-loved foods and beverages. It is created by inoculating steamed grains, such as rice or soybeans, with the Aspergillus oryzae mold.

This process takes place under warm and humid conditions, which encourages the mold to thrive and produce enzymes like amylase and protease. These enzymes are crucial for breaking down starches into sugars and proteins into amino acids, respectively, enhancing the overall flavor profile of the final products.

Koji is essential for making various staples, including miso, soy sauce, sake, and mirin. Its ability to develop complex flavors and impart an umami taste has made it a valuable ingredient in both traditional and contemporary culinary applications. Beyond flavor enhancement, koji also contributes to the nutritional value of fermented foods, making them easier to digest and potentially beneficial for gut health.

Flavor Profile: Known for its sweet and mild flavor, albino koji excels at producing clean, sweet tastes in fermentation. By enhancing the natural sweetness of the ingredients, it contributes to a rich umami experience without overpowering the primary flavors.

Best For: This koji is perfect for making amazake, sake, white miso, and shio koji.

Usage Recommendation:

10 grams of koji culture is sufficient to successfully inoculate 1 kilogram of dry grain. Since it already contains rice flour, there is no need to dilute it; you can use it directly. We recommend using a powdered sugar shaker, strainer, or sieve to distribute it evenly over the cooked grain.

This product is a starter culture standardized with rice flour to allow for precise dosing under home conditions and to ensure the homogeneous distribution of spores across the surface of the legumes or grains. It contains approximately 10⁷ viable spores per gram.