TANE-KOJI

We are offering koji starter as qualified retailer of Hishiroku.
The vendor has already mixed spores with a certain amount of starch in order to make sure koji spore falling down to the substrate instead of floating in the air because of the light weight. Therefore, the weight written in the package includes a weight of starch.

However, you can add an additional starch to make more easier to sprinkle each substrate. It is very important that koji spore are adhered to each substrate in order all substrate become Koji.
The following table is the recommended ratio of koji spore and starch:

The substrate = 1kg
Koji spore = 0.5g
Starch = 2.0g
*This ratio has been confirm by the vendor.
Basically, we sell this package itself.

For purchase of any Koji spore, please fill out the Order Form below; name, email, phone number, kinds of Koji Spore, and quantity.
The payment link will be sent later on.
※ The package must be stored in a dark and cool place. After opening, it is better to finish within 6 months but it can be used after 6 months pass while the germination rate will be decreased.
※ I will share the recommended temperature control graph to those who purchase the Tane Koji,
※ Within 5km distance from Rotterdam Central station, the delivery will be free of charge.  More than 5km delivery, the shipping fee will be added.

tane-koji_a.oryzae

All Rounder Tane Koji
Kairyou Chouhaku Kin
(A. Oryzae)
€50

For MISO / AMAZAKE

This stain has a good balance of amylase and protease production ability, so you can make either Rice Koji or Barley Koji with this Tane Koji. Also, since the enzymatic browning reaction occurs less in this strain, you can expect to produce clear white Amazake with this Koji. The spore color is white.

Tane-koji_shoyu

Soy Sauce Tane Koji
(A. Sojae)
€50

For SOY SAUCE / TAMARI

This stain has the best strength of protease production with efficient nitrogen usage and less amylase production compared to A.Oryzae. The spore color is light green.

Tane-koji_kinzanji

Kinzanji Tane Koji
(A. Sojae)
€50

For KINZANJI MISO / SOY BEAN MISO

This stain has the strength of protease production while it produces enough amylase. You can expect to make Umami rice and gently sweet Miso with this Koji. The spore color is dark green.

Tane-koji_kuro

Shochu Tane Koji
(Kuro / A. Luchuensis)
€60

For CITRIC AMAZAKE colored gray / SHOCHU

Traditionally this Tane Koji has been used for making shochu: a distilled alcoholic liquor either made from rice, barley or sweet potato. This strain produces citric acid, and it helps to lower pH to make the amylases more effective. This spore produces anti-acid enzymes which means it will survive in your stomach and support your digestion. So in addition to probiotics and prebiotic function, it also comes with digestion support function. The Amazake with this Koji is very remarkable, the flavor is like blueberry or lemon. The spore color is black.
※ When you make Koji with this spore, I recommend that you use different wooden trays/cloths from those you make Koji with A. Oryzae in order to avoid cross-contamination since this spore overwhelms A.Oryzae.  If you use stainless trays, you can use them for either A.Oryze or A.Kawachii or /A.Luchuensis but I recommend you sterilize your treys.

Tane-koji_shiro

Shochu Tane Koji
(Shiro / A. Kawachii)
€60

For CITRIC AMAZAKE colored White / SHOCHU

Traditionally this Tane Koji has been used for making shochu: a distilled alcoholic liquor either made from rice, barley or sweet potato. This strain produces citric acid, and it helps to lower pH to make the amylases more effective. This spore produces anti-acid enzymes which means it will survive in your stomach and support your digestion. So in addition to probiotics and prebiotic function, it also comes with digestion support function. The Amazake with this Koji is very remarkable, the flavor is like blueberry or lemon.The spore color is brown.
※ When you make Koji with this spore, I recommend that you use different wooden trays/cloths from those you make Koji with A. Oryzae in order to avoid cross-contamination since this spore overwhelms A.Oryzae.  If you use stainless trays, you can use them for either A.Oryze or A.Kawachii or /A.Luchuensis but I recommend you sterilize your treys.