Koji culture for miso

Get started making delicious homemade miso with this miso koji culture!
This culture (starter) allows you to make a rice koji that can be used as a base for different fermentations.
It is particularly suitable for making rice, barley, and wheat miso, a Japanese condiment packed with enzymes and umami flavors. The end result will have a balanced taste.
This strain of Aspergillus oryzae for miso comes from the traditional Japanese manufacturer Hishiroku, which has been active for 300 years.

What is koji?
A koji culture is composed of Aspergillus oryzae spores that are used to inoculate steamed grains (rice, barley, wheat, soybeans, beans).
The resulting koji is then used to make fermented foods: miso, amazake, soy sauce, mirin, rice vinegar and more.

Choosing your koji culture
Different varieties of koji cultures are ideal for particular uses.
This strain is optimal for inoculating soybeans, rice, and barley. It is ideal for making rice, barley, and wheat miso.
It is also very suitable for making soy miso and shoyu sauce (soy sauce).
Although it can be used to make amazake, shio koji, and white miso, other cultures would produce better results.