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Standard home-brewers do not have professional Koji-making facilities that can inoculate spores on the grains efficiently, but HISHIROKU has the solution for it. Each batch is tested for strength and purity, certified free from any possibility of toxins - including the Aspergillus Flavus species... none of that here. In the mean time I must get busy and make more rye koji and rye miso. Create account .cls-1,.cls-3{fill:none;}.cls-2{clip-path:url(#clip-path);}.cls-3{stroke:#000;stroke-width:0.5px;}Asset 33. Stay in touch, sign up to our monthly newsletter. .cls-1,.cls-3{fill:none;}.cls-2{clip-path:url(#clip-path);}.cls-3{stroke:#000;stroke-width:0.5px;}Asset 33, Not registered? There is a 2 year miso too, to open next year. We are proud to be authorised suppliers of Tane Koji by Bio'c from Toyohashi City in Aichi Prefecture, Japan. Just inoculate steamed rice with good tane koji, and put it in the heat chamber for a couple of days. This procedure happens every morning and evening for 2 days (48 hours) until done, and I have the next batch ready to go. So off to an early start. It tastes good – sweet like amazake. In the meantime I’ll get ready for the next batch. KOJI spores - 'tane or kin - for growing RICE Koji. With this little packet of powerful Aspergillus Oryzae spores (20 grams), you can make 10kg of rice koji ready to make Amazake, Sake/Doburoku and miso. We've sent you an email with a link to update your password. Copyright 2000-2020 Organic-Cultures.com The harvested koji will then be dried for later use. The harvest was good and of good quality. However, spores themselves are weightless so it would float in the air instead of landing on the target. This week we made a rice miso using the standard recipe – 1 kilo sojabönor, 1 kilo koji och 460 gram seasalt. The humidity factor is good – slighty dry especially on the surface and does not have any gooeyness. We are proud to be authorised suppliers of Tane Koji by Bio'c from Toyohashi City in Aichi Prefecture, Japan. All Rights Reserved Under State, National, and International Laws. Organic-Cultures.Com $10.50 $ 10. The first one, a 6 month miso, was good and now long eaten up. 1-16 of 41 results for "koji spores" Koji Kin Starter Dry Age Steak Sake Miso 100g Spore. The tane koji (starter) spores have long since germinated and the mycelium has grown so much that it has started to bind the rice corns into a cake. I had my grain farmer run the rye grains through the husking machine he uses for barley. The first batch of koji was done last evening. Now it’s spread out drying above the warm water pipes and the next batch is already in the incubator growing. Copyright 2000-2020 Organic-Cultures.com, Natural Premium Sea Salt for Kim Chi Brining 1kg/2.2lb, Dried Moromi Koji - Shiga Prefecture Produced Barley/Soybean, Koji Spores for Japanese Ferments - Aspergillus Oryzae - 15g, Koji Rice 200g - Make Miso, Amasake, Sake, or Pickles, Koji Spores 454g/1lb Commercial Bulk Choukaku-Kin - Aspergillus Oryzae, Koji Barley Spores, 20g/15kg, Mugi Miso Koji, Choukaku-Kin Koji Spore Starter, 20g/15kg, Aspergillus Oryzae, Kairyou Choukaku-Kin Spores, 20g/15kg Amasake Koji - Aspergillus Sojae, Koji Kinzanji/Soy Bean Miso Spore Starter, 20g Spores/15kg RED Mame Koji, Shoyu Soy Sauce Koji Kin Spores 20g/15kg - Aspergillus Oryzae, Chouhaku-Kin Koji Spores- 100gr/200kg - Aspergillus Oryzae, Kairyou Choukaku-Kin Spores, 100g/200kg Amasake Koji - Aspergillus Sojae, Koji-Kin Rice Spores - Aspergillus Oryzae - 100g/200kg, Koji Kinzanji/Soy Bean Miso Spore Starter, 100g for 200kg RED Mame Koji, Shoyu Soy Sauce Koji Spores 100g/200kg - Aspergillus Oryzae, Kuro Koji, Black Koji Kin Spores, 70g/200kg Awamori - Aspergillus Awamori. It worked fine, so I made 3 batches of rye miso. Now to mix in air, and the dryer surface rice with the moister rice from the bottom and put it back in the heat cabinet (30 degrees C) for the last 12 hours. It looks good – a nice powdery white color. 50 ($3.00/Ounce) $4.49 shipping. Culturing HOTLINE: Buckley, MI 49620 USA We will send you an email to reset your password. $22.00 $ 22. This time, after cooking the beans, I divide everything in half. 00 ($0.62/Ounce) Get it as soon as Tue, Sep 15. To contact the webmaster please email - webmaster (at) organic-cultures.com It has a flavor of it’s own. The smell is right – delightfully sweet and fruity. Preparation of koji starter is essentially the same as making regular koji for soy paste and soy sauce except that in making koji starter, pure culture and different raw materials are used and longer fermentation is needed to produce abundant spores.

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