Koji-Kin Culture, Sake Starter Culture, Powder

Aspergillus Oryzae is one of the main crops used in Japan for fermenting rice, grain and soybeans to make miso, soy sauce, sake, etc. This fermentation produces sweet and sour aromas, among other things, but also the famous umami. Here the mushroom is available in a freeze-dried version. The amount of 10 g is sufficient for approx. 6 kg of rice. Usage: Wash rice and drain carefully. Then steam the rice. Then let it cool down to 30°C, put it in a container and sprinkle the koji culture evenly over it. Cover the jar with an air-permeable cloth so that not too much moisture evaporates. Keep in a warm place at 30°C for about 40 hours. Stir 1-2 times a day. After about 15 hours, the koji fungus can be seen as white growth. Different colored growth is not koji fungus.