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kojihouse.co

Koji House is a Virginia-based, small batch koji producer that supplies professional chefs, curious cooks, and makers of all kinds with the proper koji and knowledge to confidently build more memorable flavors.

amazakeco.com

Tane Koji / Koji Starter This Kosher-Certified koji spore is suitable for making Soybean Koji which can be used for Mame Miso (soybean miso) making. These spores are Aspergillus oryzae. This specialized fungus for making Soybean Koji grows well and is recommended for beginners. It is easy to see the growth of the spores since the color of this spore is light green. This koji can be used for foods using Soybean Koji such as Mame Miso. The protease (a proteolytic enzyme) is very active, and the power of this enzyme brings out the umami of soybeans. Size: 20g/0.7oz (This can be used to make 10kg/22lb of Soybean Koji) Shelf Life and Storage Information: Store at room temperature (59F°-77 F° / 15℃-25 ℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well. About Bio'c: The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese fermentation of sake, miso, mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji. Attention: Do NOT use the resulting koji from this product as a starter to make new koji (Tomo- Koji). Bio'c has collected and studied their Koji since the ancient times. They hold the knowledge of their Koji's characteristics and have confirmed its safety. In addition, Bio'c owns their Koji as their property. Any redistribution of their Koji to a third party is not permitted. We are not responsible for any accidents caused by duplicated Koji. *Amazake Co. is an authorized distributor of Bio'c Co., Ltd. in U.S.