Koji Starter Spores

Aspergillus Oryzae and Sojae spores for inoculating grains and legumes to make rice and/or barley koji, soy sauce (shoyu) and more from our friends Shared Cultures in SF.

 

Aspergillus Oryzae is widely used to make sake, amazake (Japanese sweet beverage), mirin (Japanese sweet rice wine), miso, and soy sauce, whereas Aspergillus Sojae is only used in miso and soy sauce production (most commonly in soy sauce). 

 

5 gram packet makes approximately 5 lbs of inoculated koji medium (most commonly rice, barley, or soybeans).