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This is a Koji culture to be used to ferment your own Koji.
This is all-rounder with balanced enzyme properties and is suited for Miso (especially Shiro Miso), Amazake and Shio Koji.
1 packet (20g) of Aspergillus oryzae can be used to ferment 15kg of rice.
This product is from HISHIROKU in Kyoto, one of only ten Koji Starter producers left in Japan, with over 300 years history.
Ingredients: Koji starter (Aspergillus oryzae)
Instructions for use:
20g koji starter to inoculate 15Kg of rice.
Ingredients: Steam thoroughly the soaked and drained rice (can be wheat)
Seeding: After cooling down the rice to about 40℃, sprinkle seed koji, mix well, and wrap tightly in a cloth or blanket when the temperature of the rice goes down to 32-33℃.
First care: 15 to 20 hours after seeding, when the rice is 37 to 40℃, mix well and wrap it as before.
Second care: When the temperature of the rice is between 37 and 39℃. Mix well and wrap it as before.
Third care: when the quality is between 38 and 40℃. Mix well and spread out.
Dekoji (taking the rice koji out) : Excellent koji will be ready in 42 to 48 hours after seeding.
Note:
*Temperature of rice koji in summer and winter. (Do not allow the temperature to drop below 33℃ after mixing.)
*Store seed koji in a cool, dark place below 15 degrees Celsius without moisture.
*Keep utensils, cloths, hands, etc. clean enough to prevent bacteria from entering.
*Use it as soon as possible after opening the package.