KOJI NO:4 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 mold. This process takes place under conditions that encourage the mold to thrive and produce amylase, protease, and acid-producing enzymes. In addition to breaking down starches into sugars, these enzymes, as in the case of Aspergillus luchuensis, lower the pH level of the environment, providing a characteristic acidity.

Koji is essential for making miso, soy sauce, sake, and shochu. Its ability to develop complex flavors 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 luchuensis, this type of koji is known for the high amount of citric acid it produces. Unlike other koji types, it offers a sharp, refreshing, and tart flavor profile reminiscent of citrus (like lemon or grapefruit). Balanced with sweetness, this vibrant acidity gives products a crisp and appetizing character.

Best For: Primarily used in the production of Shochu and Okinawa's native Awamori, Aspergillus luchuensis is also suitable for specialty table wines, sour beers, and fruit fermentations where acidity is desired. Because its high acid production prevents the growth of unwanted bacteria during fermentation, it is favored by chefs and producers, especially for production in hot climates or during the summer months.

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.