Koji Spores for Soybean Koji from Bio'c
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Tane Koji / Koji Starter
This koji spore is suitable for making Soybean Koji which can be used for Mame Miso (soybean miso) making.
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.
(This can be used to make 10kg/22lb of Soybean Koji)
Shelf Life and Storage Information:
The expiration date is printed on the front label. Store in a cool, dry, dark place (59F°/ 15℃), avoiding direct sunlight and moisture. You can also store it in the refrigerator or freezer. When you remove it from the refrigerator/freezer, do so briefly to avoid condensation due to drastic temperature changes. After opening, use it sooner than later. Any remaining spores should be sealed well and stored as described above.
The oldest koji manufacturers 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, including sake, miso and mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji.