{"product_id":"koji-starter_009","title":"Koji Starter Powder For Soybean Koji (For Making Kinzanji Miso) 100g (For 200kg Portion) - Product From \"Hishiroku\" Shop Kyoto, 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\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter for Soybean Koji?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEstablished 300 years ago, this is the koji starter (koji seed) made by the long-established store \"Hishiroku\". \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter is a koji starter for soybean koji and is very suitable for making kinzanji miso. Kinzanji miso is a mixture of kinzanji koji (mixed rice koji, barley koji, and soybean koji) and chopped vegetables, such as eggplants, cucumbers, shiso, carrots, ginger roots, etc.\u003c\/span\u003e\u003c\/span\u003e\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\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUse this high-quality koji starter for making soybean koji, and you can make your own kinzanji koji by mixing it with koji rice and barley koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWith your delicious kinzanji koji, you can make delicious kinzanji miso!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_02.jpg\" alt=\"Koji Starter for Soybean Koji Seed\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product contains 100g of koji starter (Aspergillus) that can be stored for a long time in a convenient sachet package, so you can open it just as much as you need.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g of this koji starter can be used for 200kg of soybeans in koji-making (the weight of soybeans before adding water is 200 kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the brewing industry, we call the koji starter \"sprouts\". We can make koji to produce fermented foods such as miso and amazake (sweet sake) with these sprouts.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe appearance of the koji starters bud popped out, and its whitish hyphae grow the bean sprouts and budding trees figure, so it's called like that.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02_02.jpg\" alt=\"Sprouts\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarious Kinds of Koji According to the Purpose\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_001\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_eng-2.jpg\" alt=\"Chouhaku-kin Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Chouhaku-kin Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe finished result is white koji. Basic koji starter that suitable for any kojis.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKairyou Chouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_002\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_eng-2.jpg\" alt=\"Kairyou Chouhaku-kin Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_02.jpg\" alt=\"Kairyou Chouhaku-kin Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for amazake (sweet sake). The finished result is the most white-colored that other koji starter. Recommended for white miso.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter for Miso\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_004\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_eng-2.jpg\" alt=\"Koji Starter for Miso\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_02.jpg\" alt=\"Koji Starter for Miso Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for rice and barley\/wheat miso. The finised result will have a balanced taste.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKinzanji Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_005\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_eng-2.jpg\" alt=\"Kinzanji Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_02.jpg\" alt=\"Kinzanji Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for bean koji. Increase the flavor of bean miso (mame miso).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter for Shouyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_006\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_eng-2.jpg\" alt=\"Koji Starter for Shouyu\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"Koji Starter for Shouyu Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for shouyu (Japanese soy sauce). It will have delicious result.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermented_food_recipes_for_banner.jpg\" alt=\"recipe link\" width=\"736\" height=\"350\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" width=\"736\" height=\"350\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/dxqjLkBK6h0\" width=\"736\" height=\"350\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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 \u003ci\u003eAspergillus oryzae\u003c\/i\u003e.That is how this koji starter is made.\u003cbr\u003e\u003cbr\u003eKoji has so many enzymes that it is said to be a treasure house of enzymes and could decompose grains with its power. Also, koji itself is a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003eWith koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03_02.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHealth Benefits of Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen the intestinal environment (intestinal flora) gets better, your skin condition will be better, and immunity will be improved. It is a fermented food that arranges this intestinal environment. And, fermented foods are always made by microorganisms that induce fermentation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe familiar ones are Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. The one that creates miso, shouyu (Japanese soy sauce), and sake is koji starter (Aspergillus oryzae). This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMajor Nutrients of Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B1\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Helps produce energy\u003cbr\u003e ・Fatigue recovery\u003cbr\u003e ・Suppress irritation\/stress feeling\u003cbr\u003e ・Amnesia prevention\u003cbr\u003e ・Helps breaking down carbohydrates\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B2\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Helps the metabolism of skin\u003cbr\u003e ・Helps breaking down lipids\u003cbr\u003e ・Accelerate growth speed\u003cbr\u003e ・Sebum control\u003cbr\u003e ・Prevent oral ulcer\/stomatitis\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B6\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Reduce premenstrual syndrome (PMS)\u003cbr\u003e ・Improve immunity\u003cbr\u003e ・Prevent arteriosclerosis\u003cbr\u003e ・Helps breaking down proteins and lipids\u003cbr\u003e ・Prevent oral ulcer\/stomatitis\u003cbr\u003e ・Suppress the excitation of nerve cells\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin H (Biotin)\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Suppressing the cause of atopic dermatitis\u003cbr\u003e ・Prevent diabetes\u003cbr\u003e ・Alleviate epilation and gray hairs\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePantothenic Acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Stress resistant\u003cbr\u003e ・Helps breaking down lipids\u003cbr\u003e ・Detoxification from chemical compound\u003cbr\u003e ・Increase good cholesterol\u003cbr\u003e ・Maintaining the health of skin\u003cbr\u003e ・Increase immunity\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEssential Amino Acids\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003eAmong 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. These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley koji is used as the raw material for making Japanese fermentation food such as barley miso (麦味噌), kinzanji miso, and shoyu. At the sake brewery, barley koji also used to make barley shochu (麦焼酎).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe barley miso made with barley koji has a lighter taste than the rice miso made with rice koji. This type of koji has a unique fragrant aroma from barley that becomes its charm point.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/10\/barleykoji_en_02.jpg\" alt=\"Barley Miso (left) and Kinzanji Miso (right)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"img_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley Miso (left) and Kinzanji Miso (right)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/barley-koji\/how-to-make-barley-koji\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/10\/barleykoji_en_01-1.jpg\" alt=\"How to Make Barley Koji Article\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various foods, such as barley miso. In this article, we will explain how to make barley koji (using koji starter...\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWork Process of Making Soybean Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"border: 1px dashed #009900; overflow: hidden; margin-bottom: 30px; padding: 15px; font-size: 1em; line-height: 140%; background-color: #ffffdd;\"\u003eWash the soybeans → Soak the soybeans in water → Sprinkle the koji starter on soybeans → Keep it warm → After 18-22 hours → Stir it ① → After 5-22 hours → Stir it ② → After 7-8 hours → Complete!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTools and Ingredients of Making Soybean Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRequired Tools and Ingredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003ctable class=\"materialList\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/beans_034\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mamekoji-1.jpg\"\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_005\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mamekoji-2.jpg\"\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_114\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mugikojizairyou3.jpg\"\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kouj_zairyo05-eng.jpg\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-size: 14px;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/beans_034\"\u003eSoybeans (proper amount as you like)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"font-size: 14px;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_005\"\u003eKoji starter for beans\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"font-size: 14px;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_114\"\u003eSteaming cloth (2 sheets)\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"font-size: 14px;\"\u003eKoji fermenter (fermentation device; you can also use Yogurtia or cooler box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMore Convenient If You Have\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003ctable class=\"materialList\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mugikojizairyou6.jpg\"\u003e\u003c\/td\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kouj_zairyo08-eng.jpg\"\u003e\u003c\/td\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kouj_zairyo09-eng.jpg\"\u003e\u003c\/td\u003e\n\u003ctd style=\"padding-right: 1%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kouj_zairyo06-eng.jpg\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-size: 14px;\"\u003eThermometer\u003c\/td\u003e\n\u003ctd style=\"font-size: 14px;\"\u003eRice paddle\u003c\/td\u003e\n\u003ctd style=\"font-size: 14px;\"\u003eStrainer, tea strainer\u003c\/td\u003e\n\u003ctd style=\"font-size: 14px;\"\u003eKoji box (box for koji)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIn order to avoid the breeding of germs, wash the tools clean and properly.\u003cbr\u003e You can disinfect the tools by boiling them.\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Steps of Making Soybean Koji\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWith these 7 steps, you can make high quality soybean koji.\u003cbr\u003eLet's start making koji!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 1. Wash the Soybeans, then Soak Them in Water\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 2. Boil the Soybeans\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 3. Sprinkle the Koji Seed (Koji Starter) on Boiled Soybeans (Seeding)\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 4. Keep the Soybeans Warm\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAfter the seeding step, move the soybeans to a koji box and spread them flat and thin (about 2-3 dm 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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 5. Stir the In-fermenting-process Soybeans (First Maintenance of Koji) (After 18-22 hours)\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 6. Second Maintenance of Koji (After 22-42 hours)\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStep 7. The Completion of Soybean Koji\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Store Soybean Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat A Good Soybean Koji Is\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlso, spores are grown strongly on good soybean koji. Its texture will be crumbly and not sticky.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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 class=\"full_col\"\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=\"738\"\u003e\u003c\/div\u003e\n\u003cp\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)\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis table references the amount of koji rice and koji starter seed.\u003cbr\u003eIt's easier to make koji rice for the koji starter if you use koji starter in a larger amount. There will be no problem even if you use a lot of koji starters.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Amount_of_Miso_Can_be_Made.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFor the details related to koji rice, please go to these pages:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Koji Rice\u003c\/font\u003e\u003c\/font\u003e\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis tutorial was provided by the koji manufacturer themselves, and summarized by Kawashima The Japanstore. Feel free to use this as a reference to make rice koji. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRecipes hat Uses Koji Rice\u003c\/font\u003e\u003c\/font\u003e\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eShio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/10\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Amazake\u003c\/font\u003e\u003c\/font\u003e\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAmazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since Japan’s Kofun Period.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Benefits of Handmade Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou know exactly what ingredients are being used.\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFormerly, miso, shouyu, amazake, etc., were homemade with koji in the Japanese family. However, eating habits change with time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, many people 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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHandmade is fun!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen Kawashimaya's staff tried to make handmade koji rice, they were impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of a chief brewer at a sake (Japanese liquor) brewery are 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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt's more economical.\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen 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 a koji starter (Aspergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-1b.jpg\" alt=\"The Steamed Rice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Steamed Rice, is What Determines the Quality of Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf the rice used in koji rice making is cooked with a rice cooker or the like, the amount of water (60% or more) becomes too much, and it won't be finished as good koji rice.\u003cbr\u003e In order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003e The koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003e Furthermore, by using a steaming cloth made of tetoron, the time loss (temperature drop) caused by the rice sticking on the cloth can be eliminated so that you can do the seeding step (sprinkling the koji starter on steamed rice) smoothly.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji-making Professionals' Favorite Tools! Koji-making's Best Friends\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003csection id=\"INDEXimgLayout\"\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/search?q=tetron\u0026amp;type=product\u0026amp;product_cat=all\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetoron Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e Rice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003e It's also useful for moisture control during the warming of koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro (Bamboo Steamer)\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/search?q=seiro\u0026amp;type=product\u0026amp;product_cat=all\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeiro (Bamboo Steamer)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed rice is the key to making koji.\u003cbr\u003e Using bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003e It's also a helpful tool for daily dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Steamed Rice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA bamboo steamer is recommended to steam the rice! \u003cbr\u003e Cover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003e Steam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003e When steaming in the bamboo steamer with two or more rows, change the order of rows midway through the steaming process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMessage from Hishiroku Corp., the Maker of Koji Seed Starter - Special Product from Hishiroku Shop, Kyoto\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Hishiroku Corp.\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the main region of \"The Land of Royal Castle\" of Kyoto, standing there for over 300 years is the reputable \"Hishiroku\" Shop. In its long history, we devotedly making steady progress of koji starter (koji seed).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe believe that small activities hidden in koji starter's Aspergillus will eventually produce big things and will become life force for tomorrow, so we are making research and efforts to deliver the pure, stable, and high quality products of koji starter. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are looking forward to your further patronage in using Hishiroku's koji starter for making koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e \u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow long is the life of a koji starter (koji seed)? How long can I keep it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e・ If the package is unopened and stored in a vegetable compartment of a refrigerator, the standard storage period is about 6 months. \u003cbr\u003e ・ After the package is opened, please seal it with a ziplock, etc., and save it in a vegetable room of a refrigerator. With this, you can save the koji starter for about 6 months.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow can I store the finished koji rice?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e・ If you want to store it for 1-2 days, please put it in a cold dark place with a temperature lower than 15ºC.\u003cbr\u003e・ If you want to store the koji rice for 2-3 days, please put it in the refrigerator.\u003cbr\u003e・ If you want to store it for more than 3 weeks, please put it in the freezer. In the freezer, the koji starter can be saved until 3 months.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCan I drink koji starter as it is?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince it's not a drink, please do not drink it. If you look for a supplement product, we recommend you to try \u003ca href=\"https:\/\/mizunori.live\/products\/lactic-acid_enzyme_014\" target=\"_blank\"\u003eKAWASHIMAYA \"Lactic Acid Bacteria Powder\" - Probiotic Supplement Taken from Japanese Fermented Foods (100 g)\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow much should I use the koji starter when making koji rice?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe amount of koji starter is about 1.3g-10g for 1kg of rice (rice for raw material) (about 0.2g-2g per 150g of rice).\u003cbr\u003e \u003cb\u003eIf you are still not used to koji rice making (first-time try), it's better to use the koji starter more.\u003c\/b\u003e \u003cbr\u003e Because even if you use much of it, there will be no problem.\u003cbr\u003e \u003cbr\u003e \u003cb\u003eAbout the finised amount:\u003c\/b\u003e \u003cbr\u003e・ The steamed rice will be 1.8-2 times heavier than the original\/raw weight if you steam the rice.\u003cbr\u003e・ Then, after the koji rice is completed, the weight will be 0.9 times the weight after steaming. Thus, the finished rice koji will be 1.62 (1.8ｘ0.9)～1.8 (2ｘ0.9) times from the original\/raw rice weight. \u003cbr\u003e・ For example, if the raw rice is 1kg, the finished amount of koji rice is 1.62-1.8 kg. \u003cbr\u003e (This is an estimated amount. The amount of finished koji rice depends on the soaking condition, steaming condition, and the condition of fermentation process).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe color of the finished rice koji is reddish-brown and smells strange. Can I use it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThere is a high possibility that other bacteria are mixed and increasing in the process of making it. Please don't use it.\u003cbr\u003e \u003cbr\u003e After you have sterilized all the equipment, please try increasing the amount of koji starter when making koji rice next time (about 3-4 times more) so it's easier to ferment.\u003cbr\u003e \u003cbr\u003e In addition, please be careful about temperature control during the fermentation process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"customer_voice\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThis is the first time I tried to make soybean koji for making soybean miso.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI was a little worried because I couldn't adjust the temperature well, but the result came out just like soybean koji.\u003cbr\u003e I think I can try it more smoothly next time. So, I will repurchase. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Ms. S, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI bought it this year because I wanted to make koji for making homemade soybean miso.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI was impressed that the beans could ferment well with the koji starter (aspergillus). I'm even more attached to making miso from scratch.\u003cbr\u003e I'm looking forward to the finished miso. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Ms. Y, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI always use the white-type of koji starter from the Hishiroku store to make koji.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI have made koji more than 30 times, but I have never failed.\u003cbr\u003e This koji starter product is helpful because you can make various fermented foods using homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Mr. H, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt takes a while to make it, but I like it.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI like it's because it's much cheaper and produces a better quality of koji rice than the ones being sold in the market. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Ms. Ito, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\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\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 (Koji Seed) for Soybean Koji - Best for Making Kinzanji Miso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eAbout half a year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease put it in cold dark place with temperature lower than 15ºC.\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\/a1924_eng.jpg\" alt=\"Koji Starter for Soybean Miso - Best for Making Kinzanji Miso\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXparts\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Points\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBe sure to clean up tools, clothes, hands, etc., correctly, and be careful with germs.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease use it as soon as possible after you open it.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993325105217,"sku":"114869989","price":3315.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a1924_eng.jpg?v=1639567755","url":"https:\/\/mizunori.live\/ja\/products\/koji-starter_009","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}