{"title":"Muslim Friendly \u0026 Halal Products","description":"\u003cp\u003eIn Kawashimaya, we carry a few products with Halal certification and Muslim Friendly (MF) certification. \u003cbr\u003e\u003cbr\u003eMuslim Friendly (MF) means the product is not made with alcohol and animal products. So even though it doesn't have the Halal certification yet, it is deemed as Mulim-friendly by the Japan Halal Association.  \u003c\/p\u003e","products":[{"product_id":"koji-starter_010","title":"[Pre-Order Set of 5] Koji Starter Powder For Shoyu \"Fortified Koji Starter\" 60g (For 360L of Soy Sauce) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n  \u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Shoyu【Fortified Koji Starter for Shoyu】60g (for 360L of Shoyu) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is a fortified koji starter for shoyu with mixture of lactic acid bacteria and yeast fungi, which makes this koji starter is very effective for making shoyu.\u003c\/p\u003e\n\u003cp\u003eBy using it continuously, it is effective for stabilizing excellent microorganisms.\u003c\/p\u003e\n\u003cp\u003eEven for general people, non-professional in koji-making, this koji starter is highly recommended!\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 60g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e60g of this koji starter can be used for making about 360 liters of shoyu.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003e\nNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Shoyu【Fortified Koji Starter for Shoyu】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e60 grams (for 360 litres of shoyu) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1963_03.jpg\" alt=\"shoyu koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993326219329,"sku":"115762271-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_8_a1963_02.jpg?v=1740648456"},{"product_id":"koji-starter_011","title":"[Pre-Order Set of 5] Koji Starter Powder for Shoyu \"MC-01\" 40g (For 360L of Soy Sauce) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Shoyu【MC-01】40g (for 360 Litres of Shoyu) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is our company's representative product of koji starter, our representative \u003ci\u003eAspergillus oryzae\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003eWe use the culture strain which has fast generation of fermentation heat, good hyphae coverage on grains, and less clumps.\u003c\/p\u003e\n\u003cp\u003eIt also has balanced enzyme titer. This koji starter is very easy to use.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e40g of this koji starter can be used for making about 360 liters of shoyu.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n                                                                                                                                                                                                                  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Shoyu【MC-01】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e40 grams (for 360 litres of shoyu) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1964_03.jpg\" alt=\"shoyu koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993327169601,"sku":"115846153-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_6_a1964_02.jpg?v=1740647978"},{"product_id":"koji-starter_012","title":"[Pre-Order Set of 5] Koji Starter Powder For Shoyu \"MF-2\" 40g (For 360L of Soy Sauce) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Shoyu【MF-2】40g (for 360L of Shoyu) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is a koji starter using Marufuku's traditional \u003ci\u003eAspergillus oryzae\u003c\/i\u003e with typical speed of generation of fermentation heat and enzyme titer, an easy-to-use koji starter.\u003c\/p\u003e\n\u003cp\u003eWith this koji starter, you can expect plenty of glutamic acid and redness in the shoyu result.\u003c\/p\u003e\n\u003cp\u003eThis is effective when you want to reduce the enzyme titer by taking enzyme-origin countermeasures.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e40g of this koji starter can be used for making about 360 liters of shoyu.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n                                     \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Shoyu【MF-2】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e40 grams (for 360 litres of shoyu) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1965_03.jpg\" alt=\"shoyu koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993327202369,"sku":"115846281-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_5_a1965_02.jpg?v=1740647809"},{"product_id":"koji-starter_013","title":"[Pre-Order Set of 5] Koji Starter Powder for Soybean Miso 40g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【Special Quality Koji Starter for Soybean Miso】40g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is developed for strong-flavored bean miso.\u003cbr\u003e This koji starter's glutaminase is strong, so it makes strong umami taste to the miso.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for soybean miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e40g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make soybean koji, please go to this page \u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_009\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Soybean Koji\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/jp.mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Miso【Special Quality Koji Starter for Soybean Miso】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e40 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1966_03.jpg\" alt=\"koji starter powder\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993327235137,"sku":"115846335-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_11_a1966_02.jpg?v=1740649170"},{"product_id":"koji-starter_014","title":"[Pre-Order Set of 5] Koji Starter Powder for Barley Miso 40g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【Special Quality Koji Starter For Barley Miso】40g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is suitable for any kinds of red barley miso and kinzanji miso.\u003cbr\u003e We use culture starter with strong protease enzyme.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for barley miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e40g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make barley koji, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-malt\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Barley Koji\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/jp.mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Miso【Special Quality Koji Starter For Barley Miso】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e40 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1968_03.jpg\" alt=\"koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993327267905,"sku":"115846469-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_12_a1968_02.jpg?v=1740650360"},{"product_id":"koji-starter_015","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"MP-01\" 40g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter For Miso【MP-01】40g (For 200kg Portion) - Marufuku Koji Starter, Product From Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis koji starter's generation of heat (in fermentation process) is fast and the miso coloring is gentle.\u003c\/p\u003e\n\u003cp\u003eVery suitable for light-colored miso.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter powder for miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e40g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/jp.mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Miso【MP-01】 - Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e40 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1969_03.jpg\" alt=\"koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993328087105,"sku":"115846506-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_10_a1969_02.jpg?v=1740648573"},{"product_id":"koji-starter_016","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso 20g (For 20kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n  \u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Marufuku Koji Starter for Miso 20g (for 20kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is a koji starter culture seed that generates heat for fermetation well and is easy to use.\u003c\/p\u003e\n\u003cp\u003eEven non-professionals in koji-making, general people, can use this koji starter with a peace of mind.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 20g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e20g of this koji starter can be used for making 20kg of miso.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e\u003cbr\u003eFermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e\u003cbr\u003eAnd if there is no koji starter, you cannot make koji.\u003cbr\u003e\u003cbr\u003eIn the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003eThe appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003eThat is how this koji starter is made. \u003cbr\u003e\u003cbr\u003eKoji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003eAlso, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eUsing koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003eIt is fermented food that arrange this intestinal environment.\u003cbr\u003eAnd, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e\u003cbr\u003eThe familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003eAmong them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eThis koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003eThese nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003e\nNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003eFor the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFor the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e\u003cb\u003e■Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003eKoji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e\u003cbr\u003eRice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003eAlso, tetoron steaming cloth is highly recommended!\u003cbr\u003eDon't forget to steam the rice with high heat.\u003cbr\u003e\u003cbr\u003eWhen steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e\u003cbr\u003eSteam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003eWhen steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/jp.mizunori.live\/collections\/types?q=koji\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003erelated to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eMarufuku Koji Starter For Miso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20 grams (for 20kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1970_03.jpg\" alt=\"koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993328185409,"sku":"115846621-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_9_a1970_02.jpg?v=1740648528"},{"product_id":"koji-starter_017","title":"[Pre-Order Set of 5] Koji Starter Powder Kyushu Barley Miso 200g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【Kyushu Barley Miso Koji Starter】200g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is suitable for barley miso (\u003ci\u003emugi miso\u003c\/i\u003e) and mixed\/combined miso (\u003ci\u003eawase miso\u003c\/i\u003e).\u003c\/p\u003e\n\u003cp\u003eWe have selected good fungi for barley that are good at spreading and planting its hyphae on the grains.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200 grams of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e200 grams of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/jp.mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Miso【Kyushu Barley Miso Koji Starter】 - Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 grams (for 200kg portion)x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1971_03.jpg\" alt=\"koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993328250945,"sku":"115846641-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_7_a1971_02.jpg?v=1740648166"},{"product_id":"koji-starter_018","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"M-1\" 200g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【M-1】200g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is a powerful koji culture starter with very high production of saccharifcation enzyme. \u003cbr\u003e The result from this koji starter is a very sweet miso.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is a semi-powder koji starter (半粉状).\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter powder for miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200 grams of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e200g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■ Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/jp.mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Miso【M-1】 - Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1972_03.jpg\" alt=\"koji starter for miso\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993328316481,"sku":"115846694-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_1_a1972_02.jpg?v=1740646175"},{"product_id":"koji-starter_019","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"Shirayuri\" 200g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【Shirayuri Koji Starter】200g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is a koji starter with long white hyphae spore that are white and fluffy, very suitable for commercial koji and amazake (sweet sake).\u003c\/p\u003e\n\u003cp\u003eYou can use this koji starter to make white-colored foods and drinks with peace of mind because it does not turn brown (browning) nor discolor\/change in color.\u003c\/p\u003e\n\u003cp\u003eSuitable for light-colored white miso.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"koji starter for amazake\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e200g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e \u003cbr\u003e Fermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e \u003cbr\u003e And if there is no koji starter, you cannot make koji.\u003cbr\u003e \u003cbr\u003e In the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003e The appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\" alt=\"Sprout\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\" alt=\"recipe link\" width=\"100%\"\u003e\u003c\/a\u003e\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003e That is how this koji starter is made. \u003cbr\u003e \u003cbr\u003e Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003e Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e \u003cbr\u003e\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003eWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003e It is fermented food that arrange this intestinal environment.\u003cbr\u003e And, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e \u003cbr\u003e The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003e Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e \u003cbr\u003e This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003e These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv id=\"column\" style=\"margin-top: 0px;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"100%\"\u003e\u003c\/div\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e \u003cbr\u003e \u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003e For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\" alt=\"Finished-Miso\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\" alt=\"Rice koji\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\" alt=\"Soybeans\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\" alt=\"Salt\" width=\"54\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cbr\u003e\u003ctable class=\"misoListSp\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e For the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e \u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\u003cul\u003e\u003cul\u003e\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003e Koji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e \u003cbr\u003e Rice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e \u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro Bamboo Steamer\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\" style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003e Also, tetoron steaming cloth is highly recommended!\u003cbr\u003e Don't forget to steam the rice with high heat.\u003cbr\u003e \u003cbr\u003e When steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e \u003cbr\u003e Steam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003e When steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Tips for Making Steamed Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/collections\/types?q=koji\" target=\"blank\"\u003e\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\u003c\/a\u003e\u003c\/section\u003e\u003cbr\u003e \u003cbr\u003e\n  \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Miso【Shirayuri Koji Starter】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e ・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e ・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1973_03.jpg\" alt=\"shirayuri koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003cdiv\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd\u003e\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993328939073,"sku":"115846768-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_2_a1973_02.jpg?v=1740646284"},{"product_id":"koji-starter_020","title":"[Pre-Order Set of 5] Koji Starter Powder for Rice Miso 200g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv class=\"caution\"\u003e\n\u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【Koji Starter for Rice Miso】200g (for 200kg portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eThis is a koji starter suitable for rice miso (\u003ci\u003ekome miso\u003c\/i\u003e) with middle-length-hyphae compound fungi formulation.\u003c\/p\u003e\n\u003cp\u003eThis is a semi-powder (半粉状) koji starter.\u003c\/p\u003e\n\u003cp\u003eSemi-powder koji starter is crushed grain of cultured rice grains.\u003cbr\u003eIn this koji starter, the hyphae of the Aspergillus fungi are included too, so the propagation of the culture is strong.\u003c\/p\u003e\n\u003cp\u003eMoreover, this a 200g koji starter for 200kg portion of finished result, so the inoculation amount is large, which makes it's an easy-to-use koji starter.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"koji starter\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e200g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e\u003cbr\u003eFermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e\u003cbr\u003eAnd if there is no koji starter, you cannot make koji.\u003cbr\u003e\u003cbr\u003eIn the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003eThe appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Sprout\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\"\u003e\u003c\/div\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003eThat is how this koji starter is made. \u003cbr\u003e\u003cbr\u003eKoji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003eAlso, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eUsing koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"miso amazake shoyu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003eIt is fermented food that arrange this intestinal environment.\u003cbr\u003eAnd, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e\u003cbr\u003eThe familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003eAmong them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eThis koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003eThese nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv style=\"margin-top: 0px;\" id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\"\u003e\u003c\/div\u003e\nNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003eFor the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFor the details of how to make koji rice, please go to this page \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e\u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Handmade Homemade Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003eKoji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e\u003cbr\u003eRice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Tetoron Cloth\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Seiro Bamboo Steamer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003eAlso, tetoron steaming cloth is highly recommended!\u003cbr\u003eDon't forget to steam the rice with high heat.\u003cbr\u003e\u003cbr\u003eWhen steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e\u003cbr\u003eSteam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003eWhen steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Tips for Making Steamed Rice\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/collections\/types?q=koji\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003erelated to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca class=\"kirarin\" href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\" style=\"height: 156.797px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.1992px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 39.1992px;\"\u003eName\u003c\/th\u003e\n\u003ctd style=\"height: 39.1992px;\"\u003eKoji Starter for Miso【Koji Starter for Rice Miso】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5996px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 19.5996px;\"\u003eNetto\u003c\/th\u003e\n\u003ctd style=\"height: 19.5996px;\"\u003e200 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1992px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 39.1992px;\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd style=\"height: 39.1992px;\"\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 58.7988px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 58.7988px;\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd style=\"height: 58.7988px;\"\u003eFrom manufacture date:\u003cbr\u003e・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"koji starter for rice miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1974_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993329856577,"sku":"115846891-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_4_a1974_02.jpg?v=1740646791"},{"product_id":"koji-starter_037","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"EM-2\" 40g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv class=\"caution\"\u003e\n\u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter For Miso【EM-2】40g (For 200kg Portion) - Marufuku Koji Starter, Product From Nihon Jyozo Kogyo Co., Ltd.\u003c\/h1\u003e\n\u003cp\u003eEstablished since 1917, Nihon Jyozo Kogyo Co., Ltd. was established by Dr. Meijirou Togano, who was an engineer at the Japan National Research Institute of Brewing.\u003c\/p\u003e\n\u003cp\u003eAs the research on shoyu (Japanese soy sauce) brewing had progressed, there had been an increasing demand for suitable koji starter for shoyu.\u003c\/p\u003e\n\u003cp\u003eTo meet the demands of more companies, Marufuku Koji Starter for Miso has been researched and developed over the years.\u003c\/p\u003e\n\u003cp\u003eBoth α-amylase and protease are very strong in this koji starter product.\u003c\/p\u003e\n\u003cp\u003eIt is a koji starter culture that is easy to grow hyphae with less unnecessary clumps.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"koji starter powder for miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 40g of koji starter (Aspergillus) that can be stored for a long time, in conveniently sachet package so you can open it just as much as you need.\u003c\/p\u003e\n\u003cp\u003eThis is a very suitable koji starter\/koji seed for those who want to make koji at home.\u003c\/p\u003e\n\u003cp\u003e40g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e\u003cbr\u003eFermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e\u003cbr\u003eAnd if there is no koji starter, you cannot make koji.\u003cbr\u003e\u003cbr\u003eIn the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003eThe appearance of the koji starter's bud popped out and its whitish hyphae grows resembles the bean sprouts and budding trees figure, so it's called like that.\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Sprout\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\"\u003e\u003c\/div\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation Food Recipes Book\u003c\/h2\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003eFermentation Food Recipes \u003cbr\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003eClick Here\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae. \u003cbr\u003eThat is how this koji starter is made. \u003cbr\u003e\u003cbr\u003eKoji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. \u003cbr\u003eAlso, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eUsing koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"miso amazake shoyu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003eIt is fermented food that arrange this intestinal environment.\u003cbr\u003eAnd, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e\u003cbr\u003eThe familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003eAmong them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eThis koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573). \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer\/stomatitis.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer\/stomatitis | Suppress the excitation of nerve cells.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.\u003cbr\u003eThese nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/h1\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv style=\"margin-top: 0px;\" id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\"\u003e\u003c\/div\u003e\nNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square) \u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003eFor the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/h1\u003e\n\u003ctable class=\"misoList\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e2.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e7.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e10 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e12.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eRice Koji\u003cimg width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSoybeans\u003cimg width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e500 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eSalt\u003cimg width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\u003e\n\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e300 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e600 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e900 gr\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.2 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e1.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume1\"\u003e15 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e17.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e20 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e22.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume1\"\u003e25 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e6 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e9 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e10 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e4.5 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"volume2\"\u003e1.8 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.1 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.4 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e2.7 kg\u003c\/td\u003e\n\u003ctd class=\"volume2\"\u003e3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFor the details of how to make koji rice, please go to this page \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/rice-malt-making\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e\u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eYou know exactly what ingredients are being used.\u003c\/strong\u003e Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eHandmade is fun!\u003c\/strong\u003e When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■　\u003cstrong\u003eIt's more economical.\u003c\/strong\u003e When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Handmade Homemade Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003eKoji-making's Best Friends\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/umemade-bg.jpg'); padding: 3%;\"\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e\u003cbr\u003eRice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Tetoron Cloth\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Seiro Bamboo Steamer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003eAlso, tetoron steaming cloth is highly recommended!\u003cbr\u003eDon't forget to steam the rice with high heat.\u003cbr\u003e\u003cbr\u003eWhen steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e\u003cbr\u003eSteam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003eWhen steaming in bamboo steamer that has two or more rows, change the order of rows in midway of steaming process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Tips for Making Steamed Rice\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/collections\/types?q=koji\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003erelated to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca class=\"kirarin\" href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Miso【EM-2】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e40 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eFrom manufacture date:\u003cbr\u003e・In cold dark place (such as in a shelf, refrigerator): about 6 months\u003cbr\u003e・In freezer: about 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"koji starter\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1967_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli\u003e・ Be sure to clean up tools, cloths, hands etc. properly and be careful so that germs etc. don't get in.\u003c\/li\u003e\n\u003cli\u003e・ Please use as soon as possible after you open it.\u003c\/li\u003e\n\u003cli\u003e・ This product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/li\u003e\n\u003cli\u003e・ We will deliver it in a thick envelope.【For Japan region, this product will be shipped by Kuroneko Mail. For outside Japan, this product will be shipped by EMS.】\u003c\/li\u003e\n\u003cli\u003e・ The product will be mailed to your home. (If it's stolen or damage of goods occurs after being mailed, refund or exchange can not be done, please notice beforehand.)\u003c\/li\u003e\n\u003cli\u003e・ Delivery days will be 1-2 days in Japan region and 1-2 weeks outside Japan. Depending on the area, it may take longer.\u003c\/li\u003e\n\u003cli\u003e・ We make it so that the product will arrive as soon as possible, but we can not deliver it on exact date or time of arrival.\u003c\/li\u003e\n\u003cli\u003e・ Payment by cash on delivery is unavailable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993338572865,"sku":"115846384-5set","price":18980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added_3_a1967_02.jpg?v=1740646624"},{"product_id":"natto_001","title":"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch3\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/459xFxf\" class=\"kirarin\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003eWe will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003eGo check out the recommended products for natto, too!\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n                                                                                 \u003csection\u003e\n        \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n        \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n            \u003cp\u003e\n                Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n    \u003c\/section\u003e                                    \n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003eSprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003eso that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e\u003cbr\u003eThe natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003eIt has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003eCheck the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003ePlease keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003ePlease do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e3g \u003cbr\u003e(Can make up to 10~30kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n    \u003ctd\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n    \u003c\/p\u003e\n\u003c\/td\u003e\n    \u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014715662401,"sku":"63775591","price":880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng.jpg?v=1740723647"},{"product_id":"natto_007","title":"Natto Starter Spores Powder 10g - 100% Organic Soybean Extract","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e  \n\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how to make natto article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003e We will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003e Go check out the recommended products for natto, too!\u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"10g Natto Can Make Up to 100kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_12_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\n        \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n        \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n            \u003cp\u003e\n                Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003e Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003e so that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e \u003cbr\u003e The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003e It has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003e Check the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003e Please keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003e Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g \u003cbr\u003e(Can make up to 100kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n    \u003ctd\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n    \u003c\/p\u003e\n\u003c\/td\u003e\n    \u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014718283841,"sku":"80992597","price":2480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_10g_eng.jpg?v=1740723588"},{"product_id":"wholesale-natto_001","title":"[Wholesale 100pc] Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eNatto Starter Powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e100pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n\u003ctd\u003e3gr x 100pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eProtein liquid extract from non-GMO organic soybean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 Year from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e1.35kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng_wholesale.jpg\" alt=\"Natto Starter Spores Powder Wholesale\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Natto Starter\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 100pc of \u003cb\u003eNatto Starter Spores Powder 3gr\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- Selling point --\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n\u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!--商品詳細--\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection style=\"margin-top: 40px;\"\u003e\n\u003ch2\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXqa\"\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhat is Bacillus natto?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt is a type of fungus for making natto. Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm, so that fermentation will proceed and natto will be completed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto. The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto. It has strong fermentation ability, so even first-timers can easily make natto at home. Check the product \u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that the fermentation is not going well. Please keep warm and keep it for about 12 hours and see the condition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe natto is extremely smelly!\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":43046354125038,"sku":"63775591-100pc","price":66000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng_wholesale.jpg?v=1740723516"},{"product_id":"koji-starter_045","title":"[Pre-Order] Koji Starter Powder For Shoyu - Aspergillus Sojae 200g (For 1800 liters) Best for Soy Sauce - Product of Nihon Jyozo Kogyo, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\n\u003ch2\u003eWhat is Aspergillus Sojae?\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3058_01.jpg\" alt=\"Healthy Japanese Ume Extract\"\u003e\n        \u003c\/div\u003e\n\u003cp\u003eAspergillus Sojae is a type of koji spore that is specially used for making soy sauce and miso. Unlike the common koji spore starter (Aspergillus Oryzae), A.Sojae will result in koji with less sweetness, making it perfect to make salty fermented food like soy sauce or miso. \u003cbr\u003e\u003cbr\u003eWhile sake making requires koji starter that has a high ability to decompose rice starch, during soy sauce or miso making, it’s important to use koji starter that can decompose soybean protein, which is the raw material of soy sauce and miso. When A. Sojae and A. Oryzae are compared with each other, it’s clear that A. Sojae has more protease genes that A. Oryzae and work better when decomposing soybean protein. That is why A. Sojae is great for soy sauce brewing.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat’s Special About This Koji Starter?\u003c\/h2\u003e\n\u003cp\u003eThis koji starter is packed with Aspergillus Sojae bacteria. As soon as it is kept in a warm temperature, the spores can grow quickly. The starter is characterized by low alpha-amylase and high proteinase with the distinctive scent of A. Sojae fungus. It is a spore starter that has been favored for a long time with little coloring.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout The Maker\u003c\/h2\u003e\n\u003cp\u003eNihon Jozo has been specializing in making koji starters, seasonings, brewing appliances, and brewing materials for more than 105 years. With a long history and dedication, high quality can be expected from the products.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow To Make Soybean Koji\u003c\/h2\u003e\n\u003cp\u003eSoybean koji is the most common type of koji to make soy sauce or miso. Feel free to use this soybean koji tutorial as a reference.\u003cbr\u003e\u003cbr\u003e*Turn on English CC for subtitles.\u003c\/p\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/QTtHZCRsRgE\" width=\"736\" height=\"350\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eTools and Ingredients of Making Soybean Koji\u003c\/h2\u003e\n\u003ch3\u003eRequired Tools and Ingredients\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/beans_034\"\u003e・Soybeans (proper amount as you like)\u003c\/a\u003e\u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_045\"\u003e・Koji starter for beans\u003c\/a\u003e\u003cbr\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_114\"\u003e・Steaming cloth (2 sheets)\u003c\/a\u003e\u003cbr\u003e ・Koji fermenter (fermentation device; you can also use Yogurtia or food warmer)\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003eMore Convenient If You Have\u003c\/h3\u003e\n\u003cp\u003e・Thermometer\u003cbr\u003e ・Rice paddle\u003cbr\u003e ・Steaming cloth (2 sheets)\u003cbr\u003e ・Koji fermenter (fermentation device; you can also use Yogurtia or food warmer)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Steps of Making Soybean Koji\u003c\/h2\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Wash the soybeans, then soak it in water.\u003cbr\u003e2. Boil the soybeans.\u003cbr\u003e3. Sprinkle the koji seed (koji starter) on boiled soybeans (seeding).\u003cbr\u003e4. Keep the soybeans warm.\u003cbr\u003e5. Stir the in-fermenting-process soybeans (First maintenance of koji) (After 18-22 hours)\u003cbr\u003e6. Second maintenance of koji (After 22-42 hours)\u003cbr\u003e7. Complete!\u003c\/p\u003e\n\u003cp\u003eWith these 7 steps, you can make high quality soybean koji.\u003cbr\u003eLet's start making koji!\u003c\/p\u003e\n\u003ch5\u003eStep 1. Wash the Soybeans, then Soak Them in Water\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_04-eng.jpg\" alt=\"step_1_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWash the soybeans properly.\u003cbr\u003eAfter that, discard the dirty water. Then add clean water in the bowl until the soybeans are completely immersed in water.\u003cbr\u003eWrap it with plastic wrap, and soak the soybeans for about 24 hours.\u003cbr\u003e\u003cb\u003eWhen the temperature is high such as in summer, put it in the refrigerator.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5\u003eStep 2. Boil the Soybeans\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_05-eng.jpg\" alt=\"step_2_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003ePour the soybeans along with the water used to soak them into a boiling pan, then boil the soybeans.\u003cbr\u003eFirst, boil the soybeans with high heat until the hot steam rises, then turn to low heat and steam them for 2-3 hours.\u003cbr\u003eIf the soybeans became soft enough that when you pinch it with your thumb and index finger it can be easily crushed, discard the hot water. And so the surface of the soybeans can be dried, move the pot and let the hot steam flow away.\u003c\/p\u003e\n\u003ch5\u003eStep 3. Sprinkle the Koji Seed (Koji Starter) on Boiled Soybeans (Seeding)\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_06-eng.jpg\" alt=\"step_3_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWhen the soybeans are bolied up, put and spread it on a clean tray or a clean dish cloth.\u003cbr\u003ePlease be careful not to burn yourself.\u003cbr\u003eUse a fan to cool the temperature of soybeans.\u003cbr\u003eWhen the temperature of the soybean have cooled down to 36 degrees, sprinkle the prepared koji tarter seed and mix it thoroughly (this step is called \"seeding\").\u003cbr\u003eThe amount of koji starter is usually about 2g of koji starter on 1kg of soybeans.\u003cbr\u003eFor people who try to make barley koji for the first time, it's easier to succeed the breeding of the koji starter if you use 2 times of that amount.\u003cbr\u003e\u003cb\u003eDuring this step, please prepare the koji fermenter\/warming device and warm it until 30℃.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5\u003eStep 4. Keep the Soybeans Warm\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_07-eng.jpg\" alt=\"step_4_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eAfter the seeding step, move the soybeans to a koji box and spread them flat and thin (about 2-3 cm of thinkness).\u003cbr\u003eSo that the soybeans isn't dried off, cover the flattened soybeans' surface with a firmly squeezed clean cloth (disinfect the cloth first with boiling water).\u003cbr\u003ePut it in 28-30℃ pre-warmed fermenter device.\u003cbr\u003eIf you keep a humidity by putting a tray of water in the fermenter, there is no need to cover with cloth.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSince soybean koji is more vulnerable to various bacteria than rice koji and barley koji, keep the soybean temperature below 30℃.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor making this koji, the optimal temperature for breeding the koji starter (Aspergillus oryzae) is around 28-30 degrees. Please keep the rice warm at this temperature.\u003cbr\u003ePlease be careful for not to drop the temperature.\u003c\/p\u003e\n\u003ch5\u003eStep 5. Stir the In-fermenting-process Soybeans (First Maintenance of Koji) (After 18-22 hours)\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_08-eng.jpg\" alt=\"step_5_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eBy this time, the temperature of soybeans will rise.\u003cbr\u003eStir (mix) the soybean, lower the temperature and make the thickness of soybean same on all the surfaces.\u003cbr\u003eStir the soybeans quickly so that the temperature of soybeans doesn't extremely go down.\u003cbr\u003eAlso, when stirring soybeans, wash hands and utensils thoroughly.\u003c\/p\u003e\n\u003ch5\u003eStep 6. Second Maintenance of Koji (After 22-42 hours)\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_09-eng.jpg\" alt=\"step_6_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWhen 5-6 hours passed after the first maintenance of koji, the koji seed will breed further and the soybean temperature will rise again.\u003cbr\u003ePlease take out the koji box from the fermenter device and lower the soybean temperature to 28-30℃.\u003cbr\u003eWhen the temperature of soybeans rises too much, please lower the temperature by stirring the soybeans.\u003cbr\u003eIf the temperature rises up too much, contamination by natto bacteria etc. will occur, causing the failure of the koji's completion, so please be careful.\u003cbr\u003eTo not raise the temperature of the soybean too much is the important point in the making of soybean koji.\u003c\/p\u003e\n\u003ch5\u003eStep 7. The Completion of Soybean Koji\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_10-eng.jpg\" alt=\"step_7_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf the surface of the soybeans is covered with green spores and the soybeans became loose, then the soybean koji is ready. Please check the breeding\/growth condition of koji.\u003cbr\u003eIf there is no problem in the breeding condition of koji starter on soybean koji, the it's completed.\u003cbr\u003eYou can use this finished soybean koji to make miso, etc. in your home!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Store Soybean Koji\u003c\/h2\u003e\n\u003cp\u003eAfter the soybeans koji is completed, it's recommended to use the koji as soon as possible. Even if it is kept in the place where the temperature is low and the wind circulation are good, if the mass of the koji rice is thick, the fermentation will not stop and the quality of the koji may deteriorate.\u003c\/p\u003e\n\u003cp\u003eIf you plan to save the koji rice for 1-2 days after it's finished, please untangle the clumps in koji rice by massaging it, then spread it as thin as possible and keep it in a cool place.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/m0004_037_eng.jpg\" alt=\"how_to_store_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eStore in the refrigerator: about 2-3 weeks\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen storing in a refrigerator, put it in hygroscopic (material that tends to absorb moisture from the air) paper bag.\u003cbr\u003eIn the refrigerator, it's possible to save the koji rice for about 2-3 weeks.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/m0004_038_eng.jpg\" alt=\"how_to_store_soybean_koji_2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eStore in the freezer: about 1-3 months\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIf you plan to use it later for a long time, put it in a zip lock (a plastic bag with zipper\/fasterner), etc. and keep it in the freezer.\u003cbr\u003eIt's possible to save the koji rice for about 1-3 months in freezer.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat A Good Soybean Koji Is\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_11.jpg\" alt=\"result_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eFrom a good soybean koji, a good aroma like roasted beans will come slightly. If there is an unpleasant smell like a sour smell or a nasty smell, it's most likely that germs have entered and rotted.\u003c\/p\u003e\n\u003cp\u003eAlso, spores are grown strongly on good soybean koji. Its texture will be crumbly and not sticky.\u003c\/p\u003e\n\u003cp\u003eIf you want to check it more detail, cut the bean grain with a knife and look at the cross section. A good soybean koji has a thin white layer between soybeans and spores.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Soy Sauce - Powdered Aspergillus Sojae Fungal Seed 200g (For 1800 liters)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e180 Days (In dry and cool area, within 10℃~15℃)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eNihon Jozo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Koji Starter For Soy Sauce\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3058_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":43859222724846,"sku":"172113164","price":12980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added-13.jpg?v=1740728203"},{"product_id":"wholesale-koji-starter_009","title":"[Wholesale 10pc] Koji Starter Powder For Shoyu - Aspergillus Sojae 200g (For 1800 liters) Best for Soy Sauce - Product of Nihon Jyozo Kogyo, Japan","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Soy Sauce - Powdered Aspergillus Sojae Fungal Seed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e10pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200g x 10pc\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003ePowdered spores (from wheat), Starch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e180 Days from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a dry and cool area, within 10℃~15℃\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eNihon Jozo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Koji Starter For Soy Sauce\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3058_top_wholesale_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Koji Starter For Soy Sauce - Powdered Aspergillus Sojae Fungal Seed 200g (For 1800 liters)\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 10pc of \u003cb\u003eKoji Starter For Soy Sauce - Powdered Aspergillus Sojae Fungal Seed 200g (For 1800 liters)\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_045\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat is Aspergillus Sojae?\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3058_01.jpg\" alt=\"Healthy Japanese Ume Extract\"\u003e\n        \u003c\/div\u003e\n\u003cp\u003eAspergillus Sojae is a type of koji spore that is specially used for making soy sauce and miso. Unlike the common koji spore starter (Aspergillus Oryzae), A.Sojae will result in koji with less sweetness, making it perfect to make salty fermented food like soy sauce or miso. \u003cbr\u003e\u003cbr\u003eWhile sake making requires koji starter that has a high ability to decompose rice starch, during soy sauce or miso making, it’s important to use koji starter that can decompose soybean protein, which is the raw material of soy sauce and miso. When A. Sojae and A. Oryzae are compared with each other, it’s clear that A. Sojae has more protease genes that A. Oryzae and work better when decomposing soybean protein. That is why A. Sojae is great for soy sauce brewing.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat’s Special About This Koji Starter?\u003c\/h2\u003e\n\u003cp\u003eThis koji starter is packed with Aspergillus Sojae bacteria. As soon as it is kept in a warm temperature, the spores can grow quickly. The starter is characterized by low alpha-amylase and high proteinase with the distinctive scent of A. Sojae fungus. It is a spore starter that has been favored for a long time with little coloring.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout The Maker\u003c\/h2\u003e\n\u003cp\u003eNihon Jozo has been specializing in making koji starters, seasonings, brewing appliances, and brewing materials for more than 105 years. With a long history and dedication, high quality can be expected from the products.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":43878734495982,"sku":"172113164-10pc","price":116820.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added-14.jpg?v=1740728814"},{"product_id":"wholesale-natto_002","title":"[Wholesale 1pc] Natto Starter Spores Powder 1kg - 100% Organic Soybean Extract","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eNatto Starter Powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e1pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n\u003ctd\u003e1kg x 1pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eProtein liquid extract from non-GMO organic soybean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 Year from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e1.5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eImportant Notes\u003c\/th\u003e\n\u003ctd style=\"color: red;\"\u003e・ This is a Made-by-Order product, so the shipping may take 2 to 4 weeks.\u003cbr\u003e・ If you are hurrying from order to shipping, please contact us in advance via email.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/natto_1kg_eng_wholesale.jpg\" alt=\"Natto Starter Spores Powder Wholesale 1kg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Natto Starter\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale item containing one bag of \u003cb\u003eNatto Starter Spores Powder 1kg\u003c\/b\u003e, suitable for business use. If you want to purchase the small packet version (3g), you can \u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n\u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout Wholesale Natto Starter 1kg\u003c\/h2\u003e\n\u003cp\u003eOur 1kg bulk Natto Starter Spores Powder is perfect for businesses producing natto in large batches. Responding to customer feedback, we’re excited to offer this larger size to meet your needs.\u003c\/p\u003e\n\u003cp\u003eWith its powerful fermentation capabilities, this 1kg bag can produce up to 10,000kg of natto. Please try to make authentic Japanese natto using this starter.\u003c\/p\u003e\n\u003cp\u003eFor more details about this product and a step-by-step guide to making natto, check the tutorial below.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003csection style=\"margin-top: 40px;\"\u003e\n\u003ch2\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!--商品詳細--\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXqa\"\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhat is Bacillus natto?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt is a type of fungus for making natto. Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm, so that fermentation will proceed and natto will be completed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto. The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto. It has strong fermentation ability, so even first-timers can easily make natto at home. Check the product \u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that the fermentation is not going well. Please keep warm and keep it for about 12 hours and see the condition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe natto is extremely smelly!\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45972754202862,"sku":"127308299","price":205100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/MF_products_added_with_MF_logo_natto_1kg_eng_wholesale.jpg?v=1740722823"}],"url":"https:\/\/mizunori.live\/ja\/collections\/muslim.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}