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Edible Alchemy Shop

Koji Spores - Aspergillus oryzae

Koji Spores - Aspergillus oryzae

Regular price €16,00 EUR
Regular price Sale price €16,00 EUR
Sale Sold out

You will receive:

  • 4 grams Aspergillus oryzae spores
  • Instruction Sheet on HOW TO make your koji
  • Instruction Sheet on HOW TO make miso once you have made your koji

Koji is a fermentation starter originating in Japan – Koji refers to a grain (usually rice or barley) that has been inoculated with a type of mold called Aspergillus Oryzae or koji-kin. While yeast is the magical key to many Western food favorites – wine, bread and beer for example– molds and especially koji serve a similarly vital role in Japanese cuisine, kicking off fermentation in sake, soy sauce, miso and mirin, to name a few.

Although rice is the most common grain used to make koji, other grains like barley can be used, or even legumes like soybeans. Nuts and seeds can also be used to make koji, if you’re feeling particularly experimental!

The process of making koji takes up to 48 hours. Spores last in the fridge for 5 years. See how beautiful the mycelium looks after 48 hours!

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