KOJI NO:3 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: Derived from Aspergillus sojae, this type of koji is known for its rich umami flavor, making it ideal for enriching high-protein foods. Among all koji types, it contains the highest concentration of the protease enzyme, which helps break down proteins and develop deep, complex flavors.

Best For: Primarily used in the production of shoyu (soy sauce), Aspergillus sojae is also suitable for other fermented products like miso and mirin. Its early sporulation and the minimal impact of its spores on taste make it a favorite among chefs aiming for robust flavor profiles.

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.