{"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","url":"https:\/\/mizunori.live\/ja\/products\/koji-starter_014","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}