Koji - Kin culture, sake starter culture, powder

Aspergillus oryzae is one of the main cultures used in Japan for the fermentation of rice, grains, and soybeans to produce miso, soy sauce, sake, etc. This fermentation produces, among other things, sweet and sour flavors, as well as the famous umami. Here, the fungus is presented in a freeze-dried version. A quantity of 10 g is sufficient for approximately 6 kg of rice. Use: Wash the rice and drain thoroughly. Steam the rice. Cool to 30°C, place in a container, and sprinkle the koji culture evenly over it. Cover the container with a breathable cloth to prevent excessive moisture from evaporating. Store in a warm place at 30°C for approximately 40 hours. Stir 1-2 times daily. After approximately 15 hours, the koji fungus will be visible as a white growth. Growth of a different color is not koji fungus.