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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 Shoyu Koji mixed with crushed wheat. This can be used for Shoyu (soy sauce) making. These spores are Aspergillus oryzae. This spore is a light green color, making it easy to see its growth. T his fungus grows well and is recommended for beginners. The proteolytic enzymes (such as protease) are very active, a requirement for Shoyu making. Size: 20g/0.7oz (This can be used to make 10kg/22lb of Shoyu 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.