{"title":"All item","description":"","products":[{"product_id":"koji-starter_001","title":"Koji Starter Powder - Chouhaku-kin 20g (For 15kg Portion) Best For Koji Rice, White Miso, Amazake - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter --Powdered Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the best-suited koji starter for making koji and is ideal for making koji at home, made by a 300 years long-established store, \"Hishiroku\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter is from the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e variety, and its features are long \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ehyphae\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and a low rate of browning reaction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause this variety of koji starter is hard to discolor \/ change in color and maintain its white color firmly, it's great to make koji rice, amazake (sweet sake), white miso, and other white-colored foods and drinks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eCompared to the \u003cb\u003eKairyou Chouhaku-kin\u003c\/b\u003e variant, the \u003cb\u003eChouhaku-kin\u003c\/b\u003e is even whiter in color so it is perfect to make white colored fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Sell Koji Starter Koji Seed\" width=\"100%\"\u003e\u003c\/div\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product contains 20g of koji starter \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(Aspergillus)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e 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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\"\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\"\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;\"\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\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" 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:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\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 Koji Rice\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;\"\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\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\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;\"\u003eRecipes hat Uses Koji Rice\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\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 Amazake\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\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\u003eIn order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003eThe koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003eFurthermore, 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:\/\/sakurado.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\u003eRice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003eIt'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:\/\/sakurado.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\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt'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\u003eCover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003eSteam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003eWhen 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:\/\/sakurado.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\u003eBecause 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\u003eAfter 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\u003eIn 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\u003eI make miso every year with my friends and decided to try making it from koji this year.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it was my first time making koji, I was nervous, but I made it surprisingly fine. I noticed later that I was impatient as I put a lot of koji starter, but there was no problem with the finished result, and it was made correctly into koji. I'm impressed. I continued to prepare to make miso while hoping that there would be something special in the flavor of miso too. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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\u003eKoji became available at the supermarket, but since I was worried about what type of rice was being used, I decided to make koji rice with organic rice, which I usually eat.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhenever I made miso, I ordered raw koji from specialty shops, and I was able to make raw koji with quality as good as the one being sold at the shop. With a hot carpet and a thermometer, I am surprised that it is easier to make rice koji than I thought. Besides miso, I would like to make amazake, shio koji (salt koji), and so on with homemade rice koji.\u003cbr\u003eIt's very satisfying because I can make koji at a lower price, but it's very delicious and safe. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 Hishiroku Shop's koji starter\" 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've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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(Female, 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 challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e\u003cbr\u003eI use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 live abroad. Since it's a region with just a few Japanese foods, I bought homemade miso for the first time last year because I wanted to make it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it this year as well, thinking that I would buy it for one year while I was in Japan. There is no \u003ci\u003ekotatsu\u003c\/i\u003e or electricity, I was wondering if I could do it, but I was able to do it! Being an amateur, the points to be careful not to fail in making rice koji are \"value the steaming of rice\", \"use a little more koji\", and \"it is easier to control the temperature if you prepare rice from 2 kg\", right?\u003cbr\u003e\u003cbr\u003eThen, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (should), salt koji, amazake (sweet sake), mirin, etc. I'm glad there was a place that really sells this kind of product (and fortunately I found it!). \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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) - Powdered Chouhaku-Kin Fungal Seed in Sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20g\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\/a0069_eng.jpg\" alt=\"Koji Starter (Koji Seed) -Powdered Chouhaku-Kin Fungal Seed in Sachet\"\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\u003cul\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\/ul\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\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993318322241,"sku":"51595804","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0069_eng.jpg?v=1639556924"},{"product_id":"koji-starter_002","title":"Koji Starter Powder - Kairyou Chouhaku-kin 20g (For 15kg Portion) Best For Amazake (Sweet Sake) - From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter - Powdered Kairyou Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEstablished 300 years ago, this is the \u003cb\u003eKairyou Chouhaku-kin\u003c\/b\u003e variety of fungal seed koji starter in the powder form, sachet package made by the long-established store \"Hishiroku\". \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter (koji seed) is well-balanced in phenol power and the excellent aroma of traditional koji). Powdered Kairyou Chouhaku-kin is characterized by the short to middle length mycelium and is excellent in both glycation power and proteolysis power among the white-colored type of koji starter spores.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKairyou Chouhaku is the \u003cb\u003emost versatile\u003c\/b\u003e koji starter. It has a high level of amylase and protease production. Suitable for making white colored fermented foods and other fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_02.jpg\" alt=\"Koji Starter Koji Seed\" width=\"100%\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product contains 20g 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\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\n\t\u003csection\u003e\n\t\t\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h2\u003e\n\t\t\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\t\t\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\t\t\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\t\t\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\t\t\u003cbr\u003e\n\t\t\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\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\u003cul\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/ul\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n\t\t\t\t\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\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\u003cul\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/ul\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n\t\t\t\t\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\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\u003cul\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/ul\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n\t\t\t\t\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\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\u003cul\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/ul\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n\t\t\t\t\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\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\u003cul\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/ul\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n\t\t\t\t\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\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\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\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\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\t\t\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\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\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\t\t\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\t\t\u003ctable class=\"table\"\u003e\n\t\t\t\u003cthead class=\"thead\"\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/tr\u003e\n\t\t\t\u003c\/thead\u003e\n\t\t\t\u003ctbody class=\"tbody\"\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003ctd\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/td\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003ctd\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/td\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003ctd\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/td\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003ctd\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/td\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003ctd\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/td\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003ctd\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/td\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\u003c\/tbody\u003e\n\t\t\u003c\/table\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\t\t\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\t\t\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\t\t\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\t\t\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\t\t\u003cbr\u003e\n\t\t\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\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\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\t\t\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\t\t\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\t\t\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\t\t\t\u003cdiv class=\"bc_inner\"\u003e\n\t\t\t\t\u003cspan class=\"bc_cap\"\u003e\n\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/font\u003e\n\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\u003c\/span\u003e\n\t\t\t\t\u003cdiv class=\"bc_img\"\u003e\n\t\t\t\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"bc_body\"\u003e\n\t\t\t\t\t\u003cdiv class=\"bc_title\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Koji Rice\u003c\/font\u003e\n\t\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\t\u003cspan class=\"bc_exc\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\t\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\n\t\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/font\u003e\n\t\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\t\u003c\/span\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/a\u003e\n\t\t\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\t\t\t\u003cdiv class=\"bc_inner\"\u003e\n\t\t\t\t\u003cspan class=\"bc_cap\"\u003e\n\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/font\u003e\n\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\u003c\/span\u003e\n\t\t\t\t\u003cdiv class=\"bc_img\"\u003e\n\t\t\t\t\t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"bc_body\"\u003e\n\t\t\t\t\t\u003cdiv class=\"bc_title\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eRecipes hat Uses Koji Rice\u003c\/font\u003e\n\t\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\t\u003cspan class=\"bc_exc\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\t\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\n\t\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\t\u003c\/span\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/a\u003e\n\t\t\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\t\t\t\u003cdiv class=\"bc_inner\"\u003e\n\t\t\t\t\u003cspan class=\"bc_cap\"\u003e\n\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/font\u003e\n\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\u003c\/span\u003e\n\t\t\t\t\u003cdiv class=\"bc_img\"\u003e\n\t\t\t\t\t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/10\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"bc_body\"\u003e\n\t\t\t\t\t\u003cdiv class=\"bc_title\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Amazake\u003c\/font\u003e\n\t\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\t\u003cspan class=\"bc_exc\"\u003e\n\t\t\t\t\t\t\u003cfont style=\"vertical-align: inherit;\"\u003e\n\t\t\t\t\t\t\t\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\n\t\t\t\t\t\t\u003c\/font\u003e\n\t\t\t\t\t\u003c\/span\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/a\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\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\t\t\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\t\t\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\t\t\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\t\t\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\t\t\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\t\t\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\t\t\u003cbr\u003e\n\t\t\u003cdiv class=\"frame_bg\"\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n\t\t\t\t\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\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\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\t\t\t\t\t\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\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\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\t\t\u003cdiv class=\"frame_bg\"\u003e\n\t\t\t\u003csection id=\"INDEXimgLayout\"\u003e\n\t\t\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\"\u003e\u003c\/div\u003e\n\t\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"col2_r\"\u003e\n\t\t\t\t\t\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\t\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\t\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/sakurado.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\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Steamed Rice\"\u003e\u003c\/div\u003e\n\t\t\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/div\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/section\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"story\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"story_inner\"\u003e\n\t\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Hishiroku Corp.\"\u003e\u003c\/div\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\t\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\t\t\t\t\u003cspan style=\"vertical-align: inherit;\"\u003e \u003c\/span\u003e\n\t\t\t\t\u003cp\u003e \u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv id=\"qa\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\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\t\t\t\t\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:\/\/sakurado.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\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\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\t\t\t\t\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\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"customer_voice\"\u003e\n\t\t\t\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\t\t\t\u003cdiv class=\"customer_voice_inner\"\u003e\n\t\t\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI drink amazake all year round, so I make my own koji at home. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe improved \u003ci\u003echoshiro fungus\u003c\/i\u003e is safe because the sugar content of amazake can be stably increased. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 60s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"customer_voice_inner\"\u003e\n\t\t\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor the first time, I made koji from a koji starter.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThanks to Kawashima-ya's detailed recipe. Even as a beginner, I was able to make it without failure. I felt that mycelium was a little low, but I think it was a success because I made a sweet amazake. The next time I make it, I feel like I can do better than this time. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 50s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"customer_voice_inner\"\u003e\n\t\t\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThe amazake on the market is too sweet, so I bought this koji starter.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA delicious amazake with a refreshing sweetness and aroma of koji was made in my home. I'm satisfied. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\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\t\u003csection\u003e\n\t\t\u003cdiv id=\"productDetail\"\u003e\n\t\t\t\u003cdiv class=\"pd_tbl\"\u003e\n\t\t\t\t\u003ctable class=\"table\"\u003e\n\t\t\t\t\t\u003cthead class=\"thead\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/thead\u003e\n\t\t\t\t\t\u003ctbody class=\"tbody\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eKoji Starter (Koji Seed) - Powdered Kairyou Chouhaku-Kin Fungal Seed in Sachet\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003e20g\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eAbout half a year\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003ePlease put it in cold dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/tbody\u003e\n\t\t\t\t\u003c\/table\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_eng.jpg\" alt=\"Koji Starter (Koji Seed) -Powdered Kairyou Chouhaku-Kin Fungal Seed in Sachet\"\u003e\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003csection id=\"INDEXparts\"\u003e\n\t\t\t\u003cul\u003e\u003c\/ul\u003e\n\t\t\u003c\/section\u003e\n\t\t\u003ctable class=\"table\"\u003e\n\t\t\t\u003cthead class=\"thead\"\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\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\t\t\t\t\u003c\/tr\u003e\n\t\t\t\u003c\/thead\u003e\n\t\t\t\u003ctbody class=\"tbody\"\u003e\n\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003cth scope=\"row\"\u003e\n\t\t\t\t\t\t\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\t\t\t\t\t\t\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\t\t\t\t\t\t\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\t\t\t\t\t\t\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\t\t\t\t\t\u003c\/th\u003e\n\t\t\t\t\u003c\/tr\u003e\n\t\t\t\u003c\/tbody\u003e\n\t\t\u003c\/table\u003e\n\t\u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993319010369,"sku":"54342506","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0071_eng.jpg?v=1639558484"},{"product_id":"koji-starter_004","title":"Koji Starter Powder For Miso 20g (For 15kg Portion) - Product from \"Hishiroku\" Shop Kyoto, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter for Miso --Powdered in Sachet?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eEstablished 300 years ago, this is the koji starter (koji seed) in the powder form, sachet package made by the long-established store \"Hishiroku\". \u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eThe features of this koji starter are well -balanced in encoder power and the good aroma of traditional koji. \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the best koji starter for making miso.\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can make a delicious rice miso and wheat miso at home with this koji starter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_02.jpg\" alt=\"Koji Starter for Miso Koji Seed\" width=\"100%\"\u003e\u003c\/div\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;\"\u003eThis product contains 20g 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\/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;\"\u003e20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eFind out more information about Miso and How to Make Miso in our blog section!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/miso\/how-to-make-miso\/\" 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.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\" alt=\"How to Make Miso 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 Miso\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;\"\u003eWe will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe also wrote the important point in miso-making, and Q \u0026amp; A about miso from the miso manufacturer.\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\/miso\/miso-health-benefits\/\" 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:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/1-300x300_300x.jpg?v=1562312904\" alt=\"Miso and Health\"\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;\"\u003eMiso and Health\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;\"\u003eMiso, a seasoning that has deep relationship with Japanese eating habit. As there are a wide variety of miso soup and miso dishes, are there people who have never tasted miso yet?\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n        \u003cdiv class=\"youtube\"\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/HarBRM18kUY\" width=\"736\" height=\"350\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter \/ Koji Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji.\u003c\/span\u003e\u003c\/span\u003e\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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;\"\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 pagse:\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\u003eI made koji rice with 5.4 liters of white rice.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMade using electric blankets, and the result is 5 kg of koji rice. I ordered the koji starter, and thanks to the fast response of the Kawashima-ya, the koji can be finished on my day off. Thank you! \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 60s)\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 challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e \u003cbr\u003e I use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 live abroad. Since it's a region with just a few Japanese foods, I bought homemade miso for the first time last year because I wanted to make it.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it this year as well, thinking that I would buy it for one year while I was in Japan. There is no \u003ci\u003ekotatsu\u003c\/i\u003e or electricity, I was wondering if I could do it, but I was able to do it! Being an amateur, the points to be careful not to fail in making rice koji are \"value the steaming of rice\", \"use a little more koji\", and \"it is easier to control the temperature if you prepare rice from 2 kg\", right?\u003cbr\u003e \u003cbr\u003e Then, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (should), salt koji, amazake (sweet sake), mirin, etc. I'm glad there was a place that really sells this kind of product (and fortunately I found it!). \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 for Miso (Powdered, in Sachet) - Best for Making Miso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20g\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\/a0070_eng.jpg\" alt=\"Koji Starter for Miso (Powdered, in Sachet) --Best for Making 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\n\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993322090561,"sku":"49586714","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0070_eng.jpg?v=1639560052"},{"product_id":"koji-starter_005","title":"Koji Starter Powder For Soybean Koji (For Making Kinzanji Miso) 20g (For 15kg 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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\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\/span\u003e\u003c\/span\u003e\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;\"\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\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\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;\"\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\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product contains 20g 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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20g of this koji starter can be used for 15kg of soybeans in koji-making (the weight of soybeans before adding water is 15 kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" 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:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\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 Koji Rice\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;\"\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\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\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;\"\u003eRecipes hat Uses Koji Rice\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\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 Amazake\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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 for Soybean Miso - 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\u003e20g\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\/a0322_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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\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;\"\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 will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993323401281,"sku":"54940616","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0322_eng.jpg?v=1639560686"},{"product_id":"koji-starter_006","title":"Koji Starter Powder For Shoyu 20g (For 15kg Portion) Best for Soy Sauce - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter for Shoyu --Powdered in Sachet?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eEstablished 300 years ago, this is the koji starter for shoyu (Japanese soy sauce) made by the long-established store \"Hishiroku\". \u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eWhat makes this koji starter special is the well-balanced encoder power and the pleasing aroma of traditional koji.\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003ePlease use it for making fresh and delicious Japanese Soy Sauce.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"Koji Starter for Miso Koji Seed\" width=\"100%\"\u003e\u003c\/div\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;\"\u003eThis product contains 20g 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\/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;\"\u003e20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eFind out more information about (Japanese Soy Sauce) in our blog section!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/soy-sauce\/how-to-use-japanese-soy-sauce\/\" 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\/11\/shoyu1.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 Choose The Right Japanese Soy Sauce\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;\"\u003eDuring your grocery shopping in the nearest Asian supermarket, you might find multiple choices of Japanese soy sauce. Thin, thick, tamari, it can be very confusing. So, how do you choose the best Japanese soy sauce? We will explain the type of soy sauce to avoid and delicious recipes that uses soy sauce for your cooking ideas too!\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\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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;\"\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\u003eI always use \"The Hishiroku Shop's koji starter\" 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've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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(Female, 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 challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e \u003cbr\u003e I use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\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 Shoyu in Sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20g\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\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease put it in cold dark place with temperature lower than 15ºC.\u003c\/span\u003e\u003c\/span\u003e\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\/a0572_eng.jpg\" alt=\"Koji Starter (Koji Seed) for Shoyu in Sachet\"\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Points\u003c\/span\u003e\u003c\/span\u003e\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\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 will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\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\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993323597889,"sku":"86775581","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0572_eng.jpg?v=1639566947"},{"product_id":"koji-starter_008","title":"Koji Starter Powder For Shoyu 100g (For 360 Litres Portion) Best for Soy Sauce - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter for Shoyu --Powdered in Sachet?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eEstablished 300 years ago, this is the koji starter for shoyu (Japanese soy sauce) made by the long-established store \"Hishiroku\". \u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eWhat makes this koji starter special is the well-balanced encoder power and the pleasing aroma of traditional koji.\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003ePlease use it for making fresh and delicious Japanese Soy Sauce.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"Koji Starter for Miso Koji Seed\" width=\"100%\"\u003e\u003c\/div\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;\"\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\/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;\"\u003e100g of this koji starter can be used for 360 litres of shoyu (the volume of finished shoyu before adding more water {because the taste of just-finished-shoyu is very strong and thick} is 360 litres).\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eFind out more information about (Japanese Soy Sauce) in our blog section!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/soy-sauce\/how-to-use-japanese-soy-sauce\/\" 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\/11\/shoyu1.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 Choose The Right Japanese Soy Sauce\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;\"\u003eDuring your grocery shopping in the nearest Asian supermarket, you might find multiple choices of Japanese soy sauce. Thin, thick, tamari, it can be very confusing. So, how do you choose the best Japanese soy sauce? We will explain the type of soy sauce to avoid and delicious recipes that uses soy sauce for your cooking ideas too!\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\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter \/ Koji Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji.\u003c\/span\u003e\u003c\/span\u003e\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;\"\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\/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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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;\"\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\u003eI always use \"The Hishiroku Shop's koji starter\" 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've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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(Female, 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 challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e \u003cbr\u003e I use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\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 Shoyu in Sachet\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\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease put it in cold dark place with temperature lower than 15ºC.\u003c\/span\u003e\u003c\/span\u003e\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\/a1923_eng.jpg\" alt=\"Koji Starter (Koji Seed) for Shoyu in Sachet\"\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Points\u003c\/span\u003e\u003c\/span\u003e\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\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 will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\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\n\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993324580929,"sku":"114866742","price":3315.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a1923_eng.jpg?v=1639567686"},{"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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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"},{"product_id":"koji-starter_010","title":"[Pre-Order Set of 5] Koji Starter Powder For Shoyu \"Fortified Koji Starter\" 60g (For 360L of Soy Sauce) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n  \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\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Shoyu【Fortified Koji Starter for Shoyu】60g (for 360L of Shoyu) - 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 is a fortified koji starter for shoyu with mixture of lactic acid bacteria and yeast fungi, which makes this koji starter is very effective for making shoyu.\u003c\/p\u003e\n\u003cp\u003eBy using it continuously, it is effective for stabilizing excellent microorganisms.\u003c\/p\u003e\n\u003cp\u003eEven for general people, non-professional in koji-making, this koji starter is highly recommended!\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 60g 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\u003e60g of this koji starter can be used for making about 360 liters of shoyu.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji 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\n\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\n\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\n\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\n\u003c\/section\u003e\n\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\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive 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\n\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\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen 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\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\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\u003e\nNote: 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\n\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\n\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\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\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\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\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\n\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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\n\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\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\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\n\u003c\/section\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003csection\u003e\n\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\n\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\n\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\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;\"\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\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/collections\/types?q=koji\" target=\"blank\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003e related to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\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\n\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\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter for Shoyu【Fortified Koji Starter for Shoyu】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e60 grams (for 360 litres of shoyu) 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\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1963_03.jpg\" alt=\"shoyu koji starter\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\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\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993326219329,"sku":"115762271-5set","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_8_a1963_02.jpg?v=1740648456"},{"product_id":"koji-starter_011","title":"[Pre-Order Set of 5] Koji Starter Powder for Shoyu \"MC-01\" 40g (For 360L of Soy Sauce) - 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 Shoyu【MC-01】40g (for 360 Litres of Shoyu) - 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 is our company's representative product of koji starter, our representative \u003ci\u003eAspergillus oryzae\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003eWe use the culture strain which has fast generation of fermentation heat, good hyphae coverage on grains, and less clumps.\u003c\/p\u003e\n\u003cp\u003eIt also has balanced enzyme titer. This koji starter is very easy to use.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for shoyu\" 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 about 360 liters of shoyu.\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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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 Shoyu【MC-01】- 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 360 litres of shoyu) 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\/a1964_03.jpg\" alt=\"shoyu 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":12993327169601,"sku":"115846153-5set","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_6_a1964_02.jpg?v=1740647978"},{"product_id":"koji-starter_012","title":"[Pre-Order Set of 5] Koji Starter Powder For Shoyu \"MF-2\" 40g (For 360L of Soy Sauce) - 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 Shoyu【MF-2】40g (for 360L of Shoyu) - 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 is a koji starter using Marufuku's traditional \u003ci\u003eAspergillus oryzae\u003c\/i\u003e with typical speed of generation of fermentation heat and enzyme titer, an easy-to-use koji starter.\u003c\/p\u003e\n\u003cp\u003eWith this koji starter, you can expect plenty of glutamic acid and redness in the shoyu result.\u003c\/p\u003e\n\u003cp\u003eThis is effective when you want to reduce the enzyme titer by taking enzyme-origin countermeasures.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for shoyu\" 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 about 360 liters of shoyu.\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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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 Shoyu【MF-2】- 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 360 litres of shoyu) 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\/a1965_03.jpg\" alt=\"shoyu 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":12993327202369,"sku":"115846281-5set","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_5_a1965_02.jpg?v=1740647809"},{"product_id":"koji-starter_013","title":"[Pre-Order Set of 5] Koji Starter Powder for Soybean 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 Soybean 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 developed for strong-flavored bean miso.\u003cbr\u003e This koji starter's glutaminase is strong, so it makes strong umami taste to the miso.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for soybean 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 soybean koji, please go to this page \u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_009\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Soybean Koji\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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.sakurado.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 Soybean 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\/a1966_03.jpg\" alt=\"koji starter powder\" 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":12993327235137,"sku":"115846335-5set","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_11_a1966_02.jpg?v=1740649170"},{"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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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.sakurado.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"},{"product_id":"koji-starter_015","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"MP-01\" 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【MP-01】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's generation of heat (in fermentation process) is fast and the miso coloring is gentle.\u003c\/p\u003e\n\u003cp\u003eVery suitable for light-colored miso.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter powder for 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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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.sakurado.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【MP-01】 - 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\/a1969_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":12993328087105,"sku":"115846506-5set","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_10_a1969_02.jpg?v=1740648573"},{"product_id":"koji-starter_016","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso 20g (For 20kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n  \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\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Marufuku Koji Starter for Miso 20g (for 20kg 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 is a koji starter culture seed that generates heat for fermetation well and is easy to use.\u003c\/p\u003e\n\u003cp\u003eEven non-professionals in koji-making, general people, can use this koji starter with a peace of mind.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter for miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 20g 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\u003e20g of this koji starter can be used for making 20kg of miso.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e\u003cbr\u003eFermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e\u003cbr\u003eAnd if there is no koji starter, you cannot make koji.\u003cbr\u003e\u003cbr\u003eIn the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003eThe 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\n\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\n\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\n\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\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive 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\u003eThat is how this koji starter is made. \u003cbr\u003e\u003cbr\u003eKoji 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\u003eAlso, 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\u003eUsing 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\n\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\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003eIt is fermented food that arrange this intestinal environment.\u003cbr\u003eAnd, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e\u003cbr\u003eThe familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003eAmong them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eThis 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\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\u003eThese nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\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\u003e\nNote: 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\u003eFor 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\n\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\n\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\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\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\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\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\n\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\u003eFor the details of how to make koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e\u003cb\u003e■Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\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\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003eKoji-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\n\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\u003eRice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003eIt'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\n\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\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt'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\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;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003eAlso, tetoron steaming cloth is highly recommended!\u003cbr\u003eDon't forget to steam the rice with high heat.\u003cbr\u003e\u003cbr\u003eWhen steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e\u003cbr\u003eSteam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003eWhen 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\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/jp.sakurado.live\/collections\/types?q=koji\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003erelated to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\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\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\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\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eMarufuku Koji Starter For Miso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20 grams (for 20kg 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\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1970_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\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\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\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993328185409,"sku":"115846621-5set","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_9_a1970_02.jpg?v=1740648528"},{"product_id":"koji-starter_017","title":"[Pre-Order Set of 5] Koji Starter Powder Kyushu Barley Miso 200g (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【Kyushu Barley Miso Koji Starter】200g (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 barley miso (\u003ci\u003emugi miso\u003c\/i\u003e) and mixed\/combined miso (\u003ci\u003eawase miso\u003c\/i\u003e).\u003c\/p\u003e\n\u003cp\u003eWe have selected good fungi for barley that are good at spreading and planting its hyphae on the grains.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200 grams 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\u003e200 grams 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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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.sakurado.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【Kyushu Barley Miso Koji Starter】 - Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 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\/a1971_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":12993328250945,"sku":"115846641-5set","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_7_a1971_02.jpg?v=1740648166"},{"product_id":"koji-starter_018","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"M-1\" 200g (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【M-1】200g (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 is a powerful koji culture starter with very high production of saccharifcation enzyme. \u003cbr\u003e The result from this koji starter is a very sweet miso.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is a semi-powder koji starter (半粉状).\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"koji starter powder for miso\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200 grams 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\u003e200g 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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■ Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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.sakurado.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【M-1】 - Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 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\/a1972_03.jpg\" alt=\"koji starter for miso\" 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":12993328316481,"sku":"115846694-5set","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_1_a1972_02.jpg?v=1740646175"},{"product_id":"koji-starter_019","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"Shirayuri\" 200g (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【Shirayuri Koji Starter】200g (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 is a koji starter with long white hyphae spore that are white and fluffy, very suitable for commercial koji and amazake (sweet sake).\u003c\/p\u003e\n\u003cp\u003eYou can use this koji starter to make white-colored foods and drinks with peace of mind because it does not turn brown (browning) nor discolor\/change in color.\u003c\/p\u003e\n\u003cp\u003eSuitable for light-colored white miso.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"koji starter for amazake\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200g 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\u003e200g 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 koji rice, please go to this page \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #ac2455;\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e \u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca href=\"https:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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【Shirayuri Koji Starter】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 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\/a1973_03.jpg\" alt=\"shirayuri 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":12993328939073,"sku":"115846768-5set","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_2_a1973_02.jpg?v=1740646284"},{"product_id":"koji-starter_020","title":"[Pre-Order Set of 5] Koji Starter Powder for Rice Miso 200g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\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\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter for Miso【Koji Starter for Rice Miso】200g (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 is a koji starter suitable for rice miso (\u003ci\u003ekome miso\u003c\/i\u003e) with middle-length-hyphae compound fungi formulation.\u003c\/p\u003e\n\u003cp\u003eThis is a semi-powder (半粉状) koji starter.\u003c\/p\u003e\n\u003cp\u003eSemi-powder koji starter is crushed grain of cultured rice grains.\u003cbr\u003eIn this koji starter, the hyphae of the Aspergillus fungi are included too, so the propagation of the culture is strong.\u003c\/p\u003e\n\u003cp\u003eMoreover, this a 200g koji starter for 200kg portion of finished result, so the inoculation amount is large, which makes it's an easy-to-use koji starter.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"koji starter\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis product contains 200g 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\u003e200g of this koji starter can be used for making 200kg of miso.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e\u003cbr\u003eFermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e\u003cbr\u003eAnd if there is no koji starter, you cannot make koji.\u003cbr\u003e\u003cbr\u003eIn the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003eThe 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\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Sprout\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\"\u003e\u003c\/div\u003e\n\u003csection\u003e\n\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 width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\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\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive 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\u003eThat is how this koji starter is made. \u003cbr\u003e\u003cbr\u003eKoji 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\u003eAlso, 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\u003eUsing 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\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"miso amazake shoyu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003eIt is fermented food that arrange this intestinal environment.\u003cbr\u003eAnd, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e\u003cbr\u003eThe familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003eAmong them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eThis 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\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\u003eThese nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\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 style=\"margin-top: 0px;\" id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\"\u003e\u003c\/div\u003e\nNote: 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\u003eFor 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\n\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\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\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 width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\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 width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\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 width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\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\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\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 width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\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 width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\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 width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\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\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\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\n\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\u003eFor the details of how to make koji rice, please go to this page \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e\u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Handmade Homemade Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003eKoji-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\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e\u003cbr\u003eRice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Tetoron Cloth\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Seiro Bamboo Steamer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003eAlso, tetoron steaming cloth is highly recommended!\u003cbr\u003eDon't forget to steam the rice with high heat.\u003cbr\u003e\u003cbr\u003eWhen steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e\u003cbr\u003eSteam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003eWhen 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 width=\"100%\" alt=\"Tips for Making Steamed Rice\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/collections\/types?q=koji\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003erelated to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\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 class=\"kirarin\" href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" 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 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\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\" style=\"height: 156.797px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.1992px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 39.1992px;\"\u003eName\u003c\/th\u003e\n\u003ctd style=\"height: 39.1992px;\"\u003eKoji Starter for Miso【Koji Starter for Rice Miso】- Marufuku Koji Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5996px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 19.5996px;\"\u003eNetto\u003c\/th\u003e\n\u003ctd style=\"height: 19.5996px;\"\u003e200 grams (for 200kg portion) x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1992px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 39.1992px;\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd style=\"height: 39.1992px;\"\u003ePlease put it in dry, cold, dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 58.7988px;\"\u003e\n\u003cth scope=\"row\" style=\"height: 58.7988px;\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd style=\"height: 58.7988px;\"\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\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"koji starter for rice miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1974_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\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\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993329856577,"sku":"115846891-5set","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_4_a1974_02.jpg?v=1740646791"},{"product_id":"koji-starter_022","title":"Koji Starter Powder - Chouhaku-kin 100g (For 200kg Portion) Best For Miso, Amazake, Salt Koji - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter --Powdered Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the best-suited koji starter for making koji and is ideal for making koji at home, made by a 300 years long-established store, \"Hishiroku\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter is from the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e variety, and its features are long \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ehyphae\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and a low rate of browning reaction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause this variety of koji starter is hard to discolor \/ change in color and maintain its white color firmly, it's great to make koji rice, amazake (sweet sake), white miso, and other white-colored foods and drinks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eCompared to the \u003cb\u003eKairyou Chouhaku-kin\u003c\/b\u003e variant, the \u003cb\u003eChouhaku-kin\u003c\/b\u003e is even whiter in color so it is perfect to make white colored fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Sell Koji Starter Koji Seed\" width=\"100%\"\u003e\u003c\/div\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompared to the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_001\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20G Size Of Choukaku-Kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e , The Fungal Power Is Stronger, So 100g of this koji starter can be used for 200kg of rice in koji-making (the weight of rice before adding water is 200 kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g of this koji starter can be used for 200kg of rice in koji-making (the weight of rice before adding water is 200kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter \/ Koji Seed?\u003c\/span\u003e\u003c\/span\u003e\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\"\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\"\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;\"\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\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" 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:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\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 Koji Rice\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;\"\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\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\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;\"\u003eRecipes hat Uses Koji Rice\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\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 Amazake\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\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\u003eIn order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003eThe koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003eFurthermore, 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:\/\/sakurado.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\u003eRice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003eIt'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:\/\/sakurado.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\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt'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\u003eCover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003eSteam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003eWhen 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:\/\/sakurado.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\u003eBecause 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\u003eAfter 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\u003eIn 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\u003eI make miso every year with my friends and decided to try making it from koji this year.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it was my first time making koji, I was nervous, but I made it surprisingly fine. I noticed later that I was impatient as I put a lot of koji starter, but there was no problem with the finished result, and it was made correctly into koji. I'm impressed. I continued to prepare to make miso while hoping that there would be something special in the flavor of miso too. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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\u003eKoji became available at the supermarket, but since I was worried about what type of rice was being used, I decided to make koji rice with organic rice, which I usually eat.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhenever I made miso, I ordered raw koji from specialty shops, and I was able to make raw koji with quality as good as the one being sold at the shop. With a hot carpet and a thermometer, I am surprised that it is easier to make rice koji than I thought. Besides miso, I would like to make amazake, shio koji (salt koji), and so on with homemade rice koji.\u003cbr\u003eIt's very satisfying because I can make koji at a lower price, but it's very delicious and safe. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 Hishiroku Shop's koji starter\" 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've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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(Female, 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 challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e\u003cbr\u003eI use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 live abroad. Since it's a region with just a few Japanese foods, I bought homemade miso for the first time last year because I wanted to make it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it this year as well, thinking that I would buy it for one year while I was in Japan. There is no \u003ci\u003ekotatsu\u003c\/i\u003e or electricity, I was wondering if I could do it, but I was able to do it! Being an amateur, the points to be careful not to fail in making rice koji are \"value the steaming of rice\", \"use a little more koji\", and \"it is easier to control the temperature if you prepare rice from 2 kg\", right?\u003cbr\u003e\u003cbr\u003eThen, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (should), salt koji, amazake (sweet sake), mirin, etc. I'm glad there was a place that really sells this kind of product (and fortunately I found it!). \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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) - Powdered Chouhaku-Kin Fungal Seed in Sachet\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\/a0072_eng.jpg\" alt=\"Koji Starter (Koji Seed) --Powdered Chouhaku-Kin Fungal Seed in Sachet\"\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\u003cul\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\/ul\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\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993330675777,"sku":"62325087","price":3315.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0072_eng.jpg?v=1639567808"},{"product_id":"koji-starter_023","title":"Koji Starter Powder - Kairyou Chouhaku-kin 100g (For 200kg Portion) - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter --Powdered Kairyou Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eEstablished 300 years ago, this is the \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKairyou Chouhaku-kin\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e variety of fungal seed koji starter in the powder form, sachet package made by the long-established store \"Hishiroku\".\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eThis koji starter (koji seed) is well-balanced in phenol power and the excellent aroma of traditional koji). \u003cspan data-mce-fragment=\"1\"\u003ePowdered Kairyou Chouhaku-kin is characterized by the short to middle length mycelium and is excellent in both glycation power and proteolysis power among the white-colored type of koji starter spores.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eKairyou Chouhaku is the \u003cb\u003emost versatile\u003c\/b\u003e koji starter. It has a high level of amylase and protease production. Suitable for making white colored fermented foods and other fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis koji starter is stronger than \u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_002\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20G size of Kairyou Chouhaku-Kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, so 100g of this koji starter can be used for 200kg of rice in koji-making (the weight of rice before adding water is 200 kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_02.jpg\" alt=\"Koji Starter Koji Seed\" width=\"100%\"\u003e\u003c\/div\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;\"\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\/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;\"\u003e100g of this koji starter can be used for 200kg of rice in koji-making (the weight of rice before adding water is 200kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter \/ Koji Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji.\u003c\/span\u003e\u003c\/span\u003e\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;\"\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\/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;\"\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\/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;\"\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\/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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFor making Amazake (Sweet Sake):\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Very suitable\u003c\/span\u003e\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;\"\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFor making Shio Koji (Salt Koji):\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Very suitable\u003c\/span\u003e\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;\"\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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\"\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\"\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;\"\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\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" 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:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\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 Koji Rice\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;\"\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\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\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;\"\u003eRecipes hat Uses Koji Rice\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\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 Amazake\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\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\u003eIn order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003eThe koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003eFurthermore, 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:\/\/sakurado.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\u003eRice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003eIt'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:\/\/sakurado.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\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt'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\u003eCover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003eSteam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003eWhen 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:\/\/sakurado.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\u003eBecause 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\u003eAfter 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\u003eIn 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\u003eI drink amazake all year round, so I make my own koji at home. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe improved \u003ci\u003echoshiro fungus\u003c\/i\u003e is safe because the sugar content of amazake can be stably increased. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 60s)\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\u003eFor the first time, I made koji from a koji starter.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThanks to Kawashima-ya's detailed recipe. Even as a beginner, I was able to make it without failure. I felt that mycelium was a little low, but I think it was a success because I made a sweet amazake. The next time I make it, I feel like I can do better than this time. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 50s)\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\u003eThe amazake on the market is too sweet, so I bought this koji starter.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA delicious amazake with a refreshing sweetness and aroma of koji was made in my home. I'm satisfied. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter (Koji Seed) --Powdered Kairyou Chouhaku-Kin Fungal Seed in Sachet\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eNetto\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eExpired Date\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout half a year\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease put it in cold dark place with temperature lower than 15ºC.\u003c\/span\u003e\u003c\/span\u003e\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\/a0403_eng.jpg\" alt=\"Koji Starter (Koji Seed) -Powdered Kairyou Chouhaku-Kin Fungal Seed in Sachet\"\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Points\u003c\/span\u003e\u003c\/span\u003e\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\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\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 will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\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\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993330905153,"sku":"78602077","price":3315.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0403_eng.jpg?v=1639567867"},{"product_id":"koji-starter_024","title":"Koji Starter Powder - Chouhaku-kin 100g (For 100kg Portion) Best For Miso, Amazake, Salt Koji - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter --Powdered Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the best-suited koji starter for making koji and is ideal for making koji at home, made by a 300 years long-established store, \"Hishiroku\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter is from the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e variety, and its features are long \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ehyphae\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and a low rate of browning reaction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause this variety of koji starter is hard to discolor \/ change in color and maintain its white color firmly, it's great to make koji rice, amazake (sweet sake), white miso, and other white-colored foods and drinks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eCompared to the \u003cb\u003eKairyou Chouhaku-kin\u003c\/b\u003e variant, the \u003cb\u003eChouhaku-kin\u003c\/b\u003e is even whiter in color so it is perfect to make white colored fermented foods.\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this sachet, 100g of Powdered Chouhaku-kin koji starter can be used for 100kg of rice. It's very efficiently.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Sell ​​Koji Starter 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;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g of this koji starter can be used for 100kg of rice in koji-making (the weight of rice before adding water is 100kg).\u003c\/span\u003e\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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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:\/\/sakurado.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;\"\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\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" 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:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\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 Koji Rice\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;\"\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\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\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;\"\u003eRecipes hat Uses Koji Rice\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-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\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\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 Amazake\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;\"\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\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\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\u003eIn order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003eThe koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003eFurthermore, 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:\/\/sakurado.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\u003eRice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003eIt'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:\/\/sakurado.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\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt'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\u003eCover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003eSteam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003eWhen 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:\/\/sakurado.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\u003eBecause 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\u003eAfter 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\u003eIn 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\u003eI make miso every year with my friends and decided to try making it from koji this year.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it was my first time making koji, I was nervous, but I made it surprisingly fine. I noticed later that I was impatient as I put a lot of koji starter, but there was no problem with the finished result, and it was made correctly into koji. I'm impressed. I continued to prepare to make miso while hoping that there would be something special in the flavor of miso too. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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\u003eKoji became available at the supermarket, but since I was worried about what type of rice was being used, I decided to make koji rice with organic rice, which I usually eat.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhenever I made miso, I ordered raw koji from specialty shops, and I was able to make raw koji with quality as good as the one being sold at the shop. With a hot carpet and a thermometer, I am surprised that it is easier to make rice koji than I thought. Besides miso, I would like to make amazake, shio koji (salt koji), and so on with homemade rice koji.\u003cbr\u003eIt's very satisfying because I can make koji at a lower price, but it's very delicious and safe. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 Hishiroku Shop's koji starter\" 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've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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(Female, 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 challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e\u003cbr\u003eI use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 live abroad. Since it's a region with just a few Japanese foods, I bought homemade miso for the first time last year because I wanted to make it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it this year as well, thinking that I would buy it for one year while I was in Japan. There is no \u003ci\u003ekotatsu\u003c\/i\u003e or electricity, I was wondering if I could do it, but I was able to do it! Being an amateur, the points to be careful not to fail in making rice koji are \"value the steaming of rice\", \"use a little more koji\", and \"it is easier to control the temperature if you prepare rice from 2 kg\", right?\u003cbr\u003e\u003cbr\u003eThen, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (should), salt koji, amazake (sweet sake), mirin, etc. I'm glad there was a place that really sells this kind of product (and fortunately I found it!). \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 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 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) - Powdered Chouhaku-Kin Fungal Seed in Sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e100g (for 100kg portion of rice)\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\/a0403_100g_eng.jpg\" alt=\"Koji Starter (Koji Seed) --Powdered Chouhaku-Kin Fungal Seed in Sachet\"\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\u003cul\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\/ul\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\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993331101761,"sku":"90503689","price":2210.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0403_100g_eng.jpg?v=1639567903"},{"product_id":"koji-starter_029","title":"[Set of 5] White Koji Starter Powder - Yuki Komachi 10g (For 15kg Portion) Best for Amazake or Miso - Product From \"Akita Konno\" Store, Akita Prefecture, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is White Koji Yuki Komachi 10g (for 15kg Amazake or Miso) [5 pcs Set]?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the versatile type of white koji starter that can be used to make Amazake (sweet sake), miso, and also for making shochu. The type of fungus used to make this koji is medium haired fungus. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClassified as a high quality koji and has a normal product temperature progress.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe white koji from \"Akita Konno\" Store is a product that won the award from Japan's Ministry of Agriculture, Forestry, and Fisheries in 1997.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA patent for the product has been obtained under the name of \"Pure White Koji Bacillus.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAkita Konno Store has conducted repeated research on koji bacillus improvement, and thus succeeded to develop the white koji, and obtained patents (No 274973, No 274974).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use the white koji with the same method when using the common koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt product is packed with 10 gx 5 pieces of white koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv style=\"margin-bottom: 20px;\" class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/ja\/blogs\/column\/amazake\"\u003e\u003cimg alt=\"how_amazake_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/amazake_1_300x.jpg?v=1534223218\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow To Make Amazake (Sweet Sake)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Amazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since the Japan's Kofun Period, such as having an anti-aging effect And good for your health. In this article, we will learn how to make homemade Amazake in two recipes. Let's try it at home and sip your own Amazake! \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/ja\/blogs\/column\/amazake\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClick here to see more \u0026gt;\u0026gt;\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg alt=\"how_miso_article\" width=\"100%\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWe will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp; A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to see more \u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eDiscover How To Make Koji And Other Fermented Food Recipes\u003c\/h3\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg class=\"lazypreload lazyloaded\" width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\"\u003e\u003c\/a\u003e\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 class=\"kirarin\" href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" 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 class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNetto\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e10 gx 5 pcs\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eManufacturer\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAkita Konno Store, Akita Prefecture, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"white-koji-10g_en\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/white-koji-10g_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"秋田今野商店","offers":[{"title":"Default Title","offer_id":12993334935617,"sku":"92667325-5set","price":7560.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/feature_-white-koji-10g.jpg?v=1593070600"},{"product_id":"koji-starter_031","title":"[Set of 5] Black Koji Starter Powder for Shochu 200g - Product From \"Akita Konno\" Store, Akita Prefecture, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n  \u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Black Koji Starter for Shochu 200 g [5 pcs Set]?\u003c\/h2\u003e\n\u003cp\u003eThis is a powerful black koji (Aspergillus luchuensis) starter that able to produce a large amount of citric acid, which is strong against various microorganisms. The perfect koji starter to make shochu.\u003c\/p\u003e\n\u003cp\u003eIt is packed with 200 g x 5 pieces of black koji starter for shochu.\u003c\/p\u003e\n\u003cp\u003eThe shochu made using a black koji starter has a strong and thick taste. The taste is also rich, which is delicious. You will see the difference of the taste clearly if you diluted the shochu with hot water (お湯割り, oyuwari), rather than just with room temperature water (水割り, mizuwari).\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\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=\"prd_unityFullcol\"\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\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\u003cp\u003e\u003cb\u003eThis is just a reference to the amount of koji rice and koji starter seed.\u003cbr\u003eFor 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\u003c\/p\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 class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200 g x 5 pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eAkita Konno Store, Akita Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black-koji-for-shochu-200_en.jpg\" alt=\"black-koji-for-shochu-200_en\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"秋田今野商店","offers":[{"title":"Default Title","offer_id":12993335590977,"sku":"98370558-5set","price":17500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/feature_-black-koji-for-shochu-200-596742.jpg?v=1630897204"},{"product_id":"koji-starter_037","title":"[Pre-Order Set of 5] Koji Starter Powder for Miso \"EM-2\" 40g (For 200kg Portion) - Marufuku Koji Starter, Product from Nihon Jyozo Kogyo, Japan","description":"\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\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\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter For Miso【EM-2】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\u003eBoth α-amylase and protease are very strong in this koji starter product.\u003c\/p\u003e\n\u003cp\u003eIt is a koji starter culture that is easy to grow hyphae with less unnecessary clumps.\u003c\/p\u003e\n\u003cp\u003eThis koji starter is additive-free. It's made without any additives.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"koji starter powder for miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\"\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\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h1\u003e\nKoji starter or koji seed is the Aspergillus spore that becomes the source of koji. \u003cbr\u003e\u003cbr\u003eFermented foods such as miso and amazake (sweet sake) are made from raw koji. \u003cbr\u003e\u003cbr\u003eAnd if there is no koji starter, you cannot make koji.\u003cbr\u003e\u003cbr\u003eIn the brewing industry, we call the koji starter as \"sprouts.\" \u003cbr\u003eThe 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\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Sprout\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02.jpg\"\u003e\u003c\/div\u003e\n\u003csection\u003e\n\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 width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\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\n\u003c\/section\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eWhat is Koji?\u003c\/h1\u003e\nGive 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\u003eThat is how this koji starter is made. \u003cbr\u003e\u003cbr\u003eKoji 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\u003eAlso, 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\u003eUsing 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\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"miso amazake shoyu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eHealth Benefits of Koji\u003c\/h1\u003e\nWhen the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved. \u003cbr\u003eIt is fermented food that arrange this intestinal environment.\u003cbr\u003eAnd, fermented foods are always made by microorganisms that induce fermentation. \u003cbr\u003e\u003cbr\u003eThe familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. \u003cbr\u003eAmong them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).\u003cbr\u003e\u003cbr\u003eThis 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\n\u003ch2 class=\"wp_h2a\"\u003eMajor Nutrients of Koji\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation\/stress feeling | Amnesia prevention | Helps breaking down carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\u003eThese nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\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 style=\"margin-top: 0px;\" id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\"\u003e\u003c\/div\u003e\nNote: 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\u003eFor 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\n\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\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\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 width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\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 width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\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 width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\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\n\u003c\/table\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"misoItem\"\u003eFinished Miso\u003cimg width=\"54\" alt=\"Finished-Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Finished-Miso.jpg\"\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 width=\"54\" alt=\"Rice koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Rice-koji.jpg\"\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 width=\"54\" alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Soybeans.jpg\"\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 width=\"54\" alt=\"Salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Salt.jpg\"\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\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ctable class=\"misoListSp\"\u003e\n\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\n\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\u003eFor the details of how to make koji rice, please go to this page \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/rice-malt-making\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Koji Rice\u003c\/u\u003e\u003c\/a\u003e\u003cbr\u003e\u003cb\u003e■　Recipes that use koji rice\u003c\/b\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Miso\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Shio Koji\u003c\/u\u003e\u003c\/a\u003e \u003ca style=\"color: #ac2455;\" rel=\"noopener noreferrer\" href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u003cu\u003eHow to Make Amazake (Sweet Sake)\u003c\/u\u003e\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" height=\"414\" width=\"100%\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch1 class=\"main_h1\"\u003eThe Benefits of Handmade Koji Rice\u003c\/h1\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cul\u003e\n\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\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Handmade Homemade Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKoji-making Professionals' Favorite Tools!\u003cbr\u003eKoji-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\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTetoron Cloth\u003c\/h3\u003e\n\u003cp\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003e\u003cbr\u003eRice won't stick to the cloth, a very handy steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Tetoron Cloth\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eSeiro (Bamboo Steamer)\u003c\/h3\u003e\n\u003cp\u003eSteamed rice is the key to make koji.\u003cbr\u003e\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a useful tool for daily dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Seiro Bamboo Steamer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 style=\"border-bottom: 1px dotted #999; padding: 0 0 2% 0;\" class=\"unityMain-b_h3c\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/h3\u003e\n\u003cp\u003eBamboo steamer is recommended to steam the rice! \u003cbr\u003eAlso, tetoron steaming cloth is highly recommended!\u003cbr\u003eDon't forget to steam the rice with high heat.\u003cbr\u003e\u003cbr\u003eWhen steam\/vapor comes out from the surface of rice and the surfaces become transparent, cover the steamer basket. \u003cbr\u003e\u003cbr\u003eSteam it for about 40 minutes (recommended) after you put on the lid.\u003cbr\u003eWhen 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 width=\"100%\" alt=\"Tips for Making Steamed Rice\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/collections\/types?q=koji\"\u003e\n\u003cp class=\"bgTxt14\"\u003e\u003cstrong\u003eHere is the products \u003cbr\u003erelated to koji making\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\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 class=\"kirarin\" href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" 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 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\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Miso【EM-2】- 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\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"koji starter\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1967_03.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2 class=\"item_info\"\u003eImportant Points\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\n\u003ctable class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\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\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":12993338572865,"sku":"115846384-5set","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_3_a1967_02.jpg?v=1740646624"},{"product_id":"natto_001","title":"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch3\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/459xFxf\" class=\"kirarin\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003eWe will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003eGo check out the recommended products for natto, too!\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n                                                                                 \u003csection\u003e\n        \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n        \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n            \u003cp\u003e\n                Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n    \u003c\/section\u003e                                    \n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003eSprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003eso that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e\u003cbr\u003eThe natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003eIt has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003eCheck the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003ePlease keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003ePlease do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e3g \u003cbr\u003e(Can make up to 10~30kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n    \u003ctd\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n    \u003c\/p\u003e\n\u003c\/td\u003e\n    \u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014715662401,"sku":"63775591","price":880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng.jpg?v=1740723647"},{"product_id":"natto_006","title":"Powdered Natto Starter 4g (For 60kg Soybeans) - Naruse Institute For Fermented Science","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n  \u003ch2 class=\"unityMain-b_h2\"\u003ePowdered Bacillus Natto\u003c\/h2\u003e\n  \u003cp\u003e\n   This product is one of the three major Bacillus natto variants in Japan. This natto starter can be used with up to 60 kg of soybeans. It is a natto starter that is popular among many natto shops.\n  \u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003eDiscover How To Make Natto And Other Fermented Foods\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003ePowdered Natto Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0854.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"成瀬醗酵科学研究所","offers":[{"title":"Default Title","offer_id":13014717661249,"sku":"92667406","price":1382.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/92667406.jpg?v=1553752651"},{"product_id":"natto_007","title":"Natto Starter Spores Powder 10g - 100% Organic Soybean Extract","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e  \n\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how to make natto article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003e We will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003e Go check out the recommended products for natto, too!\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"10g Natto Can Make Up to 100kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_12_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\n        \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n        \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n            \u003cp\u003e\n                Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003e Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003e so that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e \u003cbr\u003e The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003e It has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003e Check the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003e Please keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003e Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g \u003cbr\u003e(Can make up to 100kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n    \u003ctd\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n    \u003c\/p\u003e\n\u003c\/td\u003e\n    \u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014718283841,"sku":"80992597","price":2480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_10g_eng.jpg?v=1740723588"},{"product_id":"tempe_001","title":"Tempeh Starter 20 gram (for 10 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","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\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood.  \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n        \u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n        \u003cp\u003e\n            Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n        \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n        \u003c\/p\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar).  \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour  into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n        \u003c\/p\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n        \u003cp\u003e\n            After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours.  \u003cbr\u003e\u003cbr\u003eRefrigerator will  stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \n            \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh.  \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \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\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e20g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n                            \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n                            \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n                            \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n                            \u003ctd\u003e6 months from production date\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\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0029_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893639233,"sku":"71989071","price":834.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/281b60275fb4729588c60b94555e5ee8.jpg?v=1630480805"},{"product_id":"tempe_002","title":"Tempeh Starter 100 gram (for 50 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","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\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood.  \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n        \u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n        \u003cp\u003e\n            Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n        \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n        \u003c\/p\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar).  \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour  into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n        \u003c\/p\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n        \u003cp\u003e\n            After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours.  \u003cbr\u003e\u003cbr\u003eRefrigerator will  stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \n            \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh.  \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \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\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e100g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n                            \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n                            \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n                            \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n                            \u003ctd\u003e6 months from production date\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\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0029b_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893770305,"sku":"87766644","price":3218.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/98d5aaabb9a8065e97accb5ad4b44774.jpg?v=1630480806"},{"product_id":"tempe_003","title":"Tempeh Starter 25g (for 12.5 kg Tempeh) [5 pcs Set] - Product From \"Akita Konno\" Store, Akita Prefecture","description":"\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Tempeh Starter 25g (for 12.5 kg Tempeh) [5 pcs Set] - Product From \"Akita Konno\" Store\u003c\/h2\u003e\n\u003cp\u003eThis is the tempeh starter made in Japan by the well-establish fungus manufacturer, \"Akita Konno\" Store.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_01.jpg\" alt=\"tempeh\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eTempeh is a healthy food from Indonesia that is made with the protein of soybean. Tempeh, which is commonly eaten in Southeast Asia, especially Indonesia, has become a hot topic as a healthy food in the Japanese food industry.\u003c\/p\u003e\n\u003cp\u003eIn Indonesia, freshly boiled soybeans with a little bit of tempeh starter wrapped in banana leaves then naturally fermented at 27 to 30°C, resulting in edible tempeh in the next few hours. However, in Japan, industrially clean tempeh produced by inoculating the strains that were selected from bacteriologically pure cultures.\u003c\/p\u003e\n\u003cp\u003eThis starter is aseptically cultivated and supplied by the strain recommended by the Akita Konno Store cooperation with The Japan's Ministry of Agriculture, Forestry, and Fisheries. The recommended strain passed the safety point from both sides according to The Food Research Institute. Therefore stable tempeh starter can be produced.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/all-about-tempeh\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/c5671dfee106fbc58336e380f201fc8f_300x.jpg?v=1543283613\" width=\"100%\" alt=\"tempeh_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eAll About Tempeh: The Fermented Soybeans And Vegan's Superfood\u003c\/span\u003e\u003cbr\u003eTempeh is a fermented soybean product that native to Central Java Province, Indonesia. Lately, world has put tempeh as a hot topic for a healthy food. In this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/all-about-tempeh\"\u003eClick here to read more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Value of Soybean Tempeh as a Healthy Food\u003c\/h2\u003e\n\u003cp\u003e● The Vitamin B in soybeans increases through tempeh's fermentation process.\u003cbr\u003e● It emulsifies and removes cholesterol and other fatty acids accumulated in the circulatory system.\u003cbr\u003e● Has a low calorie compared to animal protein. (201Kcal\/100g)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eTempe's Role in Preventing Lifestyle-Related Diseases\u003c\/h2\u003e\n\u003cp\u003e\"Tempeh\" is a traditional fermented soybean food that has been eaten in Indonesia for more than 500 years. It is made by boiling cleaned soybeans and fermenting them with tempeh starter (Rhizopus oligosporus).\u003c\/p\u003e\n\u003cp\u003eThe surface of tempeh covered with white mycelium. It also called as the soybean's camembert cheese because of its similar texture.\u003c\/p\u003e\n\u003cp\u003eLike cheese and natto, tempeh has a faint sweetness and uniqueness. So it can be used for various dishes such as Japanese, Western, Chinese, etc.\u003c\/p\u003e\n\u003cp\u003eTempeh is highly functional to lower blood cholesterol and blood pressure, prevent myocardial infarction (arteriosclerosis) and arteriosclerosis, have antioxidant effects, and alleviate symptoms of osteoporosis and menopause. The consumption of tempeh has spread in the United States, when unhealthy lifestyles could cause diseases, as an alternative food to meat for 20 years.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Make Tempeh\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"610\" height=\"343\" src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe have the article for the recipe \"How to Make Tempeh\" (with instruction and video). Please check it out and make your own tempeh at home!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/homemade-tempeh\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/92854d45da94f928e98645b69336ea9a_300x.jpg?v=1543370122\" width=\"100%\" alt=\"how_to_make_tempeh\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Homemade Tempeh\u003c\/span\u003e\u003cbr\u003eThis recipe is a summary by Kawashima The Japanstore under the advice of the fermented food manufacturer. Please enjoy to make homemade tempeh with your own preference in the most suitable atmosphere for you.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/homemade-tempeh\"\u003eClick here to read more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e25g x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eAkita Konno Store, Akita Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh-starter-akita-konno-25g_en.jpg\" alt=\"tempeh_starter_akita_konno\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"秋田今野商店","offers":[{"title":"Default Title","offer_id":13015893901377,"sku":"68381023-5set","price":17500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/feature_-tempeh-starter-akita-konno-25g.jpg?v=1630480806"},{"product_id":"lactic-acid_enzyme_005","title":"Ueda's Natural Fermented Lactic Acid Bacteria 60g (1g x 60 packets)","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n        \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eFully digest food\u003c\/li\u003e\n            \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n            \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n        \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n        \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXcustomerVoice\"\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n                “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n                “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n                “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n                “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n                “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n                “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n                “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n                “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n                “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n        \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n        \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n        \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eChildren (elementary age or younger): 1 packet per day\u003c\/li\u003e\n            \u003cli\u003eAdults: 1–3 packets per day, ideally after meals\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n        \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n        \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n        \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n        \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n        \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n        \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n        \u003c\/div\u003e\n            \u003ch4\u003eIngredients:\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n                \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n                \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eSteps:\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n                \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n                \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n                \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n                \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n        \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n            Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n            By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n            These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n            Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n            The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n        \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n            Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n        \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n        ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n        ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n        ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n            ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n        \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n            Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n            First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n            Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n            Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e    \n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n            From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n            With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n            In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n            In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n            COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXproductDetail\"\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\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\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e60g (1g × 60 packets)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                            \u003ctd\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n                            \u003ctd\u003eCOBO Co., Ltd.\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\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0771_01.jpg\" alt=\"TOP画像\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090936979521,"sku":"91716598","price":7214.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/91716598.jpg?v=1553750814"},{"product_id":"lactic-acid_enzyme_006","title":"Ueda's Natural Fermented Lactic Acid Bacteria 100g","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n        \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eFully digest food\u003c\/li\u003e\n            \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n            \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n        \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n        \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXcustomerVoice\"\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n                “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n                “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n                “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n                “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n                “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n                “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n                “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n                “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n                “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n        \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n        \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n        \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eChildren (elementary age or younger): 1 packet (1g) per day\u003c\/li\u003e\n            \u003cli\u003eAdults: 1–3 packets (1-3g) per day, ideally after meals\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n        \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n        \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n        \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n        \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n        \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n        \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n        \u003c\/div\u003e\n            \u003ch4\u003eIngredients:\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n                \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n                \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eSteps:\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n                \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n                \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n                \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n                \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n        \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n            Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n            By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n            These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n            Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n            The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n        \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n            Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n        \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n        ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n        ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n        ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n            ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n        \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n            Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n            First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n            Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n            Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e    \n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n            From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n            With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n            In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n            In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n            COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXproductDetail\"\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\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\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e100g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                            \u003ctd\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n                            \u003ctd\u003eCOBO Co., Ltd.\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\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0772_01.jpg\" alt=\"TOP画像\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090939830337,"sku":"134730894","price":10584.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/92032506.jpg?v=1553751385"},{"product_id":"lactic-acid_enzyme_014","title":"KAWASHIMAYA Organic Lactic Acid Bacteria Powder - Supplement Taken from Japanese Fermented Foods (100g)","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Incorporate Plant-based Lactic Acid Bacteria for Better Health\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_p231115.jpg\" alt=\"Would you like to restore your original Japanese intestinal environment?\"\u003e\u003c\/div\u003e\n\u003cp\u003eKawashimaya's Organic Lactic Acid Bacteria Powder is a supplement powder that is perfect for supporting gut health.\u003cbr\u003eBecause the powder almost has no taste and smell, you can easily add it to any drink and food.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eOver 20,000 Packs Sold! \u003cbr\u003eThe \"Organic Gut Health Probiotic Powder\" Has Been Renewed.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_new_6_en.jpg\" alt=\"Thumbnail\" width=\"870\"\u003e\n\u003cp\u003e\u003cbr\u003eKawashimaya's \"Organic Gut Health Probiotic Powder\" has been developed with the health of our customer in mind, featuring \u003cb class=\"red\"\u003eplant-based probiotics derived from Japanese fermented foods\u003c\/b\u003e and containing up to \u003cb class=\"red\"\u003e30 trillion probiotics per pack\u003c\/b\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003eAt the same time, we have reviewed unnecessary ingredients and focused on \u003cb class=\"red\"\u003elimiting it to the minimum essential ingredients\u003c\/b\u003e, resulting in a purer product that allows you to feel the natural power of probiotics more directly. Additionally, to make it more affordable for long-term use, we have changed the price of the product.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhy Do We Focus on Plant-based Lactic Acid Bacteria?\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e① Plant-based Lactic Acid Bacteria are Perfect for　People Who Follow Japanese Traditional Diet!\u003c\/h3\u003e\n\u003cp\u003eJapanese people have long been eating fermented foods like pickles and miso as preserved foods. Plant-based lactic acid bacteria refer to \u003cb class=\"red\"\u003ethe lactic acid bacteria that naturally inhabit these fermented foods\u003c\/b\u003e. \u003cbr\u003eLactic acid bacteria are a type of good bacteria that are essential for forming a normal intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e② A Diverse Range of Lactic Acid Bacteria is Necessary for Intestinal Health\u003c\/h3\u003e\n\u003cp\u003eRecently, it has become clear that the two are not antagonistic but rather that \u003cb class=\"red\"\u003ea balanced intake of plant-based and animal-based lactic acid bacteria\u003c\/b\u003e is very important for maintaining a healthy intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Consume Plant-based Lactic Acid Bacteria with Our Lactic Acid Bacteria Powder\u003c\/h2\u003e\n\u003ch3\u003ePoints\u003c\/h3\u003e\n\u003cp\u003e1. Plant-based lactic acid bacteria are good bacteria essential for the intestinal environment. \u003cbr\u003e2. In the modern day, the intake of plant-based lactic acid bacteria among people is decreasing. \u003cbr\u003e3. Since a diverse range of lactic acid bacteria is necessary for the intestinal environment, it is important to consume both plant-based and animal-based lactic acid bacteria in a balanced manner.\u003c\/p\u003e\n\u003cp\u003eWith the Organic Lactic Acid Bacteria Powder derived from Japanese fermented foods, you can easily supplement plant-based lactic acid bacteria into your life.\u003c\/p\u003e\n\u003cp\u003eJust one teaspoon a day is enough! \u003cbr\u003eThis suplement powder allows you to easily get the plant-based lactic acid bacteria\" that are often lacking in daily meals. \u003cbr\u003eTake about 1 teaspoon (approximately 3g) per day, divided into 1-2 servings. \u003cbr\u003eBecause it's a food product, you can consume it easily at your preferred time and in your preferred way.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points by a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eFor those who are concerned about their intestinal health but are too busy to consume multiple types of fermented foods daily, or for children with many likes and dislikes, or for elderly people with small appetites, it is recommended. It is also good for those who want to consume lactic acid bacteria in a form closer to food rather than supplements. Since it is something you take every day, it is recommended for those who want to incorporate it with peace of mind using organic ingredients without unnecessary additives or chemicals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Photo of the nutritionist\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003ePlant-based Lactic Acid Bacteria Derived from Carefully Selected Fermented Foods\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cp\u003eOur Lactic Acid Bacteria Powder is made entirely from plant-based lactic acid bacteria derived from traditional Japanese fermented foods. \u003cbr\u003e\u003cbr\u003eAdditionally, it uses a generous amount of finely processed high-quality organic rice koji. \"Rice koji\" contains more than 30 types of enzymes, supporting the function of lactic acid bacteria.\u003c\/p\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kome.jpg\" alt=\"Rice-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice-derived \u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eImproves intestinal and skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_miso.jpg\" alt=\"Miso-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eMiso-derived\u003cbr\u003eKurahana Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sakekasu.jpg\" alt=\"Sake Lees-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake Lees-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eReduces allergy symptoms\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mugi.jpg\" alt=\"Barley-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eBarley-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sunkiduke.jpg\" alt=\"Sunkizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSunkizuke-derived\u003cbr\u003ePlant-based Nano-type Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kimoto.jpg\" alt=\"Kimoto-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sugukiduke.jpg\" alt=\"Sugukizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSugukizuke-derived\u003cbr\u003eLabre Bacteria\u003cbr\u003eIncreases good bacteria and improves skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_tsukemono.jpg\" alt=\"Japanese Pickles-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eJapanese Pickles-derived\u003cbr\u003eClavis Lactic Acid Bacteria AOK-L11\u003cbr\u003eSuppresses bad bacteria, supports oral health\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mukadoko.jpg\" alt=\"Nukadoko-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eNukadoko-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_GABA.jpg\" alt=\"Rice Bran-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice Bran-derived\u003cbr\u003eγ-Aminobutyric Acid (GABA)\u003cbr\u003eCalms the mind and body\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_k22.jpg\" alt=\"Kawashimaya Original K-22\"\u003e\n\u003cp class=\"img_cap\"\u003eFermented with Brown Rice Koji and Rice Bran\u003cbr\u003ePlant-based Lactic Acid Bacteria K-22\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kouzi.jpg\" alt=\"Enzyme Treasure House Rice Koji\"\u003e\n\u003cp class=\"img_cap\"\u003eEnzyme Treasure House Rice Koji\u003cbr\u003eProduces oligosaccharides\u003cbr\u003eSupports the activity of good bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex mb-0\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_syoyu.jpg\" alt=\"Soy Sauce-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eSoy Sauce-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria PC\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_ryokutya.jpg\" alt=\"Green Tea-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eGreen Tea-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria GT-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sudaizu.jpg\" alt=\"Vinegar Soybeans-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eVinegar Soybeans-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria AB-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Ways to Use Organic Lactic Acid Bacteria Powder are Endless!\u003c\/h2\u003e\n\u003cp\u003eThe charm of lactic acid bacteria powder lies in its versatility. You can enjoy it in various ways to suit your preferences and everyday cooking.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points from a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eIf you add it to something you consume daily, you won’t forget to take it. For example, if you drink coffee in the morning, add it to your coffee; if you eat yogurt, add it to your yogurt. This makes it easy to continue as a habit. Additionally, if you want to include it in your family’s diet, adding it to one dish at dinner, such as miso soup, or sprinkling it on meat before baking, ensures that everyone in the family can consume it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist's photo\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eRecommended Ways to Enjoy\u003c\/h3\u003e\n\u003cp\u003eOligosaccharides serve as food for lactic acid bacteria, activating their functions. Lactic acid bacteria are weak against stomach acid, so it is recommended to consume them as a dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eIntestinal Health Yogurt\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2885_010.jpg\" alt=\"Intestinal Health Yogurt Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (for 1 serving)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYogurt 100g\u003c\/li\u003e\n\u003cli\u003eOrganic Organic Lactic Acid Bacteria Powder 1 tsp\u003c\/li\u003e\n\u003cli\u003eOligosaccharide Syrup 1 tsp\u003c\/li\u003e\n\u003cli\u003eFruits or nuts as desired\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix the ingredients well until smooth, add toppings as desired, and it's done!\u003c\/li\u003e\n\u003cli\u003eIf it's not sweet enough, you can add honey or other sweeteners.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eIt's Something You Continue Every Day, So We Focus on Safety and Security\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp11570_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eOrganic Lactic Acid Bacteria Powder is made with a focus on quality so that you can use it every day with peace of mind. No unnecessary ingredients are used, all raw materials are domestic fermented foods, and it has acquired the reliable \"Organic JAS Certification\". It is manufactured under thorough quality control at our domestic factory.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eNo Preservatives: No common preservatives used for long-term storage are used, delivering the fresh flavor and nutrition of the ingredients as they are. No Artificial Flavors: The natural aroma and taste of the ingredients are preserved without using artificial flavors. No Added Sugars: No unnecessary sweetness or calories are added, and the product is made with health as the top priority.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eWe use safe and secure domestic ingredients.\u003c\/p\u003e\n\u003cp\u003eUnder strict quality standards, we manufacture our products in a consistent production line and strive to provide the best products to our customers.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eOur products aim to provide the best experience for our customers without deviating from these principles. We confidently engage in creating delicious, natural, and health-supporting products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eFind the Way That Suits You\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/11\/%E2%91%A0%E9%AD%9A%E6%96%99%E7%90%86%E3%82%92%E9%A3%9F%E3%81%B9%E3%81%A6%E3%81%84%E3%82%8B%E5%A5%B3%E6%80%A7.jpg\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe way to consume Organic Lactic Acid Bacteria Powder varies depending on your lifestyle and body type. Find the intake method and time that suits you best.\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003e1. The First Attempt\u003c\/h4\u003e\n\u003cp\u003eTry the same method of intake for two weeks.\u003c\/p\u003e\n\u003ch4\u003e2. If You Don't Feel Any Changes\u003c\/h4\u003e\n\u003cp\u003eTry reducing the amount, dividing it into several times a day, or changing the time of intake.\u003c\/p\u003e\n\u003ch4\u003e3. Don't Rush\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eChanging the intake method frequently in a short period can make it difficult to understand which method suits you. Take your time to find the best method for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003eRecommended Intake Timing\u003c\/h4\u003e\n\u003cp\u003eMorning Wake-up Time: When you wake up in the morning, peristaltic movements that push stool through the intestines are promoted by getting up. Drinking it with warm water wakes up your intestines. Drinking warm water in the morning is a classic intestinal health practice.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_03.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBreakfast Time\u003c\/h4\u003e\n\u003cp\u003eWhen breakfast enters an empty stomach, the large intestine is stimulated, and peristaltic movements that push stool through the intestines, known as \"gastrocolic reflex,\" begin. Mix it into your meal or dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_04.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBefore Bedtime\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eAt night, the parasympathetic nervous system becomes dominant, and the intestines move actively. Organic Lactic Acid Bacteria Powder is low in calories, so it is also safe to consume at night.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_05.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eEach person's intestinal environment is different. By finding the right way to consume Organic Lactic Acid Bacteria Powder that suits you, you can enhance the effects on health and beauty. Find your ideal method step by step at your own pace!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eComments from a Colorectal Specialist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eLactic acid bacteria are not medicine but food. Basically, you can take them at any time you like. Even taking them every two days can be effective, but for making it a habit, daily intake is best. Lactic acid bacteria gradually accumulate in the body, but if you stop taking them, they will slowly decrease again. It's very important to continue taking them for a long time to enjoy their benefits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eDirector of Shinjuku Colorectal Clinic\u003cbr\u003eDr. Toshio Goto\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dr_goto.jpg\" alt=\"Dr. Toshio Goto\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_n_13525_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eThe Lactic Acid Bacteria Powder for Gut Health was born in 2017. Over the past six years, we have continuously improved the product. We have delivered over 14,600 units (as of August 2023) and received valuable feedback from customers. Based on these voices, we have constantly reviewed the ingredients and the balance of the formula. Our goal is to support your gut health with plant-based lactic acid bacteria obtained from familiar Japanese fermented foods. We will continue to make improvements to bring you the benefits of these bacteria. We hope our \"Lactic Acid Bacteria Powder for Gut Health\" can help support better health in your daily life. Please try this product as you face your health. Kawashimaya Representative Yuri Kawashima\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A about Organic Lactic Acid Bacteria Powder for Gut Health\u003c\/h3\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhen is the best time to drink it during the day?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs it okay to take it with medicine?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there are generally no issues, but depending on the type of medication, you may need to be careful. If you are taking medication or under medical treatment, consult your doctor or pharmacist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eHow long should I continue taking it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime. Try continuing for two weeks. Although individual differences exist, small changes are often felt after about two weeks. It takes time to change the gut flora. Stabilizing the gut environment may take about 3 to 6 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI don't feel the effects as much as I did initially.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIf you feel the effects have diminished, try changing the way or timing of intake. It will alter the gut environment and rebalance the good and bad bacteria. Instead of stopping altogether, reduce the amount for a few days and then return to the original intake. Continue taking it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan infants take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAlthough this product is safe, using only domestically produced organic ingredients, infants have immature gut environments. Start with small amounts after they complete weaning at around 18 months. If your child has constipation or loose stools, consult a doctor before giving it to them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan pregnant or breastfeeding women take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eGenerally, there should be no issues with intake. However, since this is a sensitive period for your body, it is not recommended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain butyrate bacteria?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it uses fermented foods as raw materials, it may contain trace amounts of butyrate bacteria, but this product is mainly intended to provide plant-based lactic acid bacteria. To increase butyrate bacteria, it is recommended to consume dietary fiber rather than foods containing butyrate bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs there anything to be careful about in terms of storage?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eStore in a cool place, avoiding direct sunlight and high humidity. Ensure the top zipper is tightly closed after opening to prevent degradation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain allergens?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs soy sauce is used in the manufacturing process of \"Kurahana Lactic Acid Bacteria,\" it contains wheat and soybeans (from the 28 allergen items).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhat is dextrin included in the ingredients?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt is starch derived from sweet potatoes and tapioca (non-GMO, pesticide-free, allergen-free, and quality-standard tested). It is a necessary ingredient to make lactic acid bacteria into a powder, so please don't worry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWill it work without dissolving in stomach acid?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eSince the Lactic Acid Bacteria Powder for Gut Health originally contains dead bacteria, it won't be destroyed by stomach acid like live bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI want to know about the lactic acid bacteria used in the product.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eWe use 3 types of lactic acid bacteria (Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus plantarum) obtained from Japanese plant-based foods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eOrganic rice koji (domestically produced), lactic acid bacteria (sterilized), rice sugar fermentation (containing GABA), sake lees fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eStore at room temperature, avoiding high humidity and direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eEnergy 379kcal, Protein 8.0g, Fat 1.8g, Carbohydrate 82.6g, Salt 0.08g\u003cbr\u003e(per 100g)\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\/nyuusankin_img1.jpg\" alt=\"Gut Health Lactic Acid Bacteria Powder 100g\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13090945892417,"sku":"133584244","price":3980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/nyuusankin_img1_d80c948b-b607-4ec8-a596-3d97dac8ae04.jpg?v=1729000485"},{"product_id":"koji_008","title":"Dried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDried Koji (Rice Koji) 1kg (860gr) - Inoue Dried Koji Shop\u003c\/h2\u003e\n\u003cp\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/p\u003e\n\u003cp\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\" alt=\"dried_koji_rice_inoue_shop_860g\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue dried rice koji can be used to make salt koji (shio koji), homemade miso, and amazake. Other than that, it can also be used as a substitute for yeast when you make bread, sweets, and others.\u003c\/p\u003e\n\u003cp\u003eThis product is made of 100% local Japonica short-grain white rice, an 860g dried koji rice with a worth of 1kg rice koji.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_009.jpg\" alt=\"how_to_use_dried_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use Inoue Dried Rice Koji\u003c\/h2\u003e\n\u003cp\u003eUsing dried koji by Inoue Main Store, you can make salt koji (shio koji), homemade miso, and amazake at home. Feel free to use this high-quality product made by the long-establish manufacturer in your own kitchen.\u003c\/p\u003e\n\u003cp\u003e1 package of Inoue dried rice koji 860g can be used to make:\u003cbr\u003e● 2000g pf Shio Koji (Salt Koji)\u003cbr\u003e● 2700g of Miso\u003cbr\u003e● 3300ml of Amazake (Sweet Sake)\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0022_001.jpg\" alt=\"shiokoji_miso_amazake\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eEven for someone who have never used dried koji, you can check out how to make \u003ca href=\"https:\/\/www.youtube.com\/watch?v=2eeKpizwEd8\"\u003esalt koji\u003c\/a\u003e, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=dxqjLkBK6h0\"\u003ehomemade miso\u003c\/a\u003e, and \u003ca href=\"https:\/\/www.youtube.com\/watch?v=xd9u-gMeSro\u0026amp;t=3s\"\u003eamazake\u003c\/a\u003e in Kawashima The Japanstore youtube page.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWith Dried Koji, You Can Make Salt Koji, Homemade Miso, Amazake At Home\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eSalt Koji\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\" alt=\"shiokoji_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eHomemade salt koji (shio koji) can be made by mixing dried koji, salt, and water and then fermenting it.\u003cbr\u003eRead more about how to make homemade salt koji in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/6503d626b01fa331a99dcb147c59d28f-300x300_1_300x.jpg?v=1535677318\" width=\"100%\" alt=\"how_to_make_salt_koji\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Salt Koji (Shio Koji)\u003c\/span\u003e\u003cbr\u003e In this page, we will tell you how to make handmade shio koji (salt koji) with just 15 minutes! You can enjoy the delicious shio koji to add an umami flavor to dishes.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHomemade Miso\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\" alt=\"miso_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003cbr\u003eRead more about how to make homemade miso in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\" width=\"100%\" alt=\"how_to_make_miso\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAmazake (Sweet Sake)\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\" alt=\"amazake_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003cbr\u003eRead more about how to make homemade amazake in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/amazake_1_300x.jpg?v=1534223218\" width=\"100%\" alt=\"how_to_make_amazake\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Amazake (Sweet Sake)\u003c\/span\u003e\u003cbr\u003e How to make amazake? Simple! You’ll need rice and koji (Aspergillus Oryzae). Amazake is a traditional Japanese energy rice drink that have anti-aging effect and good for your health. Let’s make amazake and enjoy the creamy, natural mild sweetness from our recipe.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji And Regular Koji\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. Dried koji that is sold in Kawashima The Japanstore is made from local Japanese rice. They are high quality products that can last for a long time.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_006.jpg\" alt=\"what_is_dried_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\" width=\"100%\" alt=\"How_to_Rehydrate_Dried_Rice_Koji\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The amazake that I made from this dried koji is outstandingly delicious Dried koji that Kawashima The Japanstore sold was very high quality, and the price is very reasonable. I've made amazake with many kinds of koji before, but this one stands out the most. My husband who is a british also love it as well. From now on I'll stick with this koji when I'm making amazake.\u003cbr\u003e\u003cbr\u003eAmrapali\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Good quality product! I got through hot summer and cold winter with amazake made from this koji. Not only does this koji has a high quality, but it also works really well. I'll buy it again.\u003cbr\u003e\u003cbr\u003eSato\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I made a very nice amazake with this Lately, I've been getting into making amazake at home. So I tried different kinds of koji. I have a tendency to use this koji again and again. It does make the best amazake in my opinion. Definitely will buy again.\u003cbr\u003e\u003cbr\u003eSubika\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Truly delicious! This year I made miso by myself, I use all kinds of koji but this one is the most delicious. I made the best miso with this, and it is also good to make amazake. Even my mother who lives in the countryside love it. I will purchase again in the future.\u003cbr\u003e\u003cbr\u003eUsako\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It's very convenient to store at home I bought this to make salt koji at home. At first I was quite nervous to use dried koji for the first time. But in the end there is no problem at all and I succesfully made salt koji with it. With one third of koji from the bag, I made about 900ml of salt koji. I use salt koji to make pickles, cook meat, and cook fish. The taste was more delicious than usual. Dried type koji can last for a long time, it is very convenient to store at home.\u003cbr\u003e\u003cbr\u003eHisanaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\" alt=\"manfuacturer_inoue_shop\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using local Japonica rice\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_028\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p003.jpg\" alt=\"dried_barley_koji_inoue_shop\" width=\"100%\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eBarley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/dt\u003e\n\u003cdd\u003eInoue dried barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year). A package of 840g dried barley koji from 1kg worth rice.\u003c\/dd\u003e\n\u003cdd\u003ePrice: $13.32\u003cbr\u003e Netto: 840g\u003c\/dd\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/sakurado.live\/products\/koji_028\"\u003eGo to product page\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e860g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in refrigerator in under 15℃\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eDried Rice Koji is a type of koji that had been dehydrated so it can last for a long time. You can use dried koji as it is, but it is easier to use after you rehydrate it first.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0022_01.jpg\" alt=\"Dried Koji\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109289517121,"sku":"44607461","price":1480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/44607461.jpg?v=1553751225"},{"product_id":"koji_016","title":"Rice Koji Powder 100 g - Kyoto Hishiroku Special -","description":"\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRice Koji Powder 100 g --Kyoto Hishiroku Special\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal . It is \"Rice Koji Powder\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"Rice Jiuqu Powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverized by a unique manufacturing method so that friction heat is not applied to the koji. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTherefore the power of the enzyme remained intact. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Further, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"Amazake bread salted jiuqu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 100g pack easy to be used at home. Give it a try once.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat is koji?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"Miso amazake soy sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"Rice Jiuqu Powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 100 g - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 100 g of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable amount\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Rice Koji Powder 100 g - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Seed Jiuqu Ryoroku\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e For Japanese address, this item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way.\u003cbr\u003eFor the address outside Japan, this item will be shipped by EMS or FedEx. Please note beforehand that shipment could take up to 1-2 weeks differ in each country.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e· Rice (Domestic) · Koji Kin \u003c\/font\u003e\u003c\/font\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage method\u003c\/th\u003e\n\u003ctd\u003e\n\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRefrigerator (vegetable room)\u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e(Please use as soon as possible after opening)\u003c\/font\u003e\u003c\/font\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekoujiinformation.jpg\" alt=\"Rice Jiuqu Powder\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293088833,"sku":"98984829","price":1785.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kouji-kome1kg-220086.jpg?v=1630897498"},{"product_id":"koji_018","title":"Rice Koji Powder 1kg - Kyoto Hishiroku Special -","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special\u003c\/h2\u003e\n\u003cp\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal. It is \"Rice Koji Powder\".\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverised by a unique manufacturing method so that friction heat is not applied to the koji.\u003cbr\u003e Therefore the power of the enzyme remained intact.\u003cbr\u003e\u003cbr\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Furthermore, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie.\u003cbr\u003e\u003cbr\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"甘酒パン塩麹\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 1kg pack easy to be used at home. Give it a try once.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is koji?\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"味噌甘酒醤油\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 1kg of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable amount\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Rice Koji Powder 1kg - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"種麹 菱六\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e This item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way. Products will be posted to your home post. (Please be aware that refunds or exchanges will not be possible even if the product is stolen or damaged after shipping)\u003cbr\u003e Delivery days are about 1 ~ 2 days. Depending on the area, it may take about one week.\u003cbr\u003e We will adjust and ship as soon as possible so that it will arrive on the arrival date of your choice, Delivery with precise date and time zone designation is not available.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e1kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e· Rice（Domestic）· Koji Kin \u003cbr\u003e · Weight：1kg · Apparatus : Cloth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kome-kouji1kg_TOP_en.jpg\" alt=\"米麹パウダー\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293154369,"sku":"105392407","price":7560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kome-kouji1kg-283619.jpg?v=1630897494"},{"product_id":"koji_019","title":"Okayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500gr","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Brown Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried Brown Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/64524475.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n                      \u003cdiv class=\"rectangleImg\"\u003e\n                      \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n                      \u003c\/div\u003e\n                      \u003cdiv class=\"rectangleTxt\"\u003e\n                        \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n                          \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n                          \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Brown Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPLWTY?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout The Difference Between White Rice Koji and Brown Rice Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt first glance, the color is different. But not only its appearance, but the taste and fragrance are also different.\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 make miso or sweet sake with white rice koji, the result will be very sweet. With the refreshing scent, there are almost no Japanese people who would dislike it. Also, since the production volume is also large, white rice koji is easy to obtain. The dish recipe using white rice koji is also abundant, so it is perfect for people who are a beginner at using koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrown rice koji can be used for making miso, shio koji, and sweet sake as well. But compared with white rice koji, the unique sweetness of brown rice has become its attractiveness. It tastes slightly bitter and remains in the mouth. This subtle bitterness And flavor is the real pleasure of brown rice. There are lots of previous costumers who reorder the brown rice koji when try tried it for the first time. The deep sweet scent brings so much presence.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor those who have already used the white rice koji and grasped the know-how of the fermentation process , this brown rice koji will be our next recommendation item you would like to try!\u003c\/p\u003e\n\u003cp\u003eEven those who use koji for the first time, please note that brown rice koji is not hard to handle. Like white rice koji, you can use it for various dishes. The only difficulty is that brown rice koji cannot be stock up easily because of the small amount of distribution.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260c.jpg\" alt=\"whiterice_koji_vs_brownrice_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried Brown Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eLike the white rice koji, you can use this to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Food Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"dried_brown_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260b.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSpecial Features of Organic Dried Brown Rice Koji By Marukura\u003c\/h2\u003e\n\u003cp\u003e●　Because this product dried at a low temperature, it is effective for long-term preservation.\u003cbr\u003e●　Production doesn't use any additives nor chemical substances.\u003cbr\u003e●　Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eOkayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e6 Months after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in places with low humidity or keep them in the fridge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109293219905,"sku":"64524475","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/4691b0e61c27be157ff4d7b24ac08d2a.jpg?v=1553750749"},{"product_id":"koji_023","title":"Okayama's 100% Organic Dried Rice Koji (Marukura) - 500g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried White Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259%20.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n                      \u003cdiv class=\"rectangleImg\"\u003e\n                      \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n                      \u003c\/div\u003e\n                      \u003cdiv class=\"rectangleTxt\"\u003e\n                        \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n                          \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n                          \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPPJBG?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n                    \n  \n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried White Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eYou can use it to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Foods Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259d.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Features of Organic Dried Rice Koji By Marukura\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Because this product dried at a low temperature, it is effective for long-term preservation. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Production doesn't use any additives nor chemical substances. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOkayama's 100% Organic Dried Rice Koji (Marukura) --500g\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e500g\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eBest Before\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 Months after production date\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eStoring Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in places with low humidity or keep them in the fridge\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Organic brown rice jiuqu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109294334017,"sku":"63846694","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/3c36764c61edba195d68cfa6b0b0030a.jpg?v=1553752277"},{"product_id":"koji_028","title":"Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe dried type of barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_barley_rice_inoue_shop_870g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e* This dried barley koji is a handmade product. Since mass production is not possible, therefore the stock is limited. Please note properly that we may limit your order number. The product also may not available at the time if the status is \"sold out\" \". Thank you for your understanding in advance.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"inoue_dried_barley_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\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\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg class=\"lazypreload lazyloaded\" width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentation Food Recipes \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClick Here\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Difference Between Dried Koji And Regular Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice\/barley that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. This dried barley koji is made by drying raw koji using domestically produced barley, enabling long-term storage without losing its quality.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"what_is_dried_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p004.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The quality of rice koji here is good, so I purchased the barley koji as well. I made the miso I consumed at home by myself, and I found out the taste of miso changes considerably depending on the quality of the koji used.\u003cbr\u003eThis product has good quality, and I like it because it can give a good richness to the miso. I think I will use it again. Thank you.\u003cbr\u003e\u003cbr\u003eMori Yumie\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I usually use rice koji, but this time, I tried to use barley koji to make barley miso. I was able to prepare it with the same method as rice koji without any problems.\u003cbr\u003eThe miso will be fermented and ready around next January. I hope it will be delicious!\u003cbr\u003e\u003cbr\u003eHousewife\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product has solid barley grains. I'm looking forward to using it for making barley miso. Also, it's good that it doesn't contain any additives and has a long expiration date.\u003cbr\u003e\u003cbr\u003eTominaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I found your product when it's hard to get domestic barley koji, and it's also a hassle to make it from scratch. This product is very convincing both in terms of quality and price. I will use it again.\u003cbr\u003e\u003cbr\u003eNoda\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product is helpful because of its long expiration date and I can use it little by little. I plan to use it for making salt koji (shio koji) and homemade barley miso.\u003cbr\u003e\u003cbr\u003eShiraishi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I bought it for making miso. It takes a while to soak it in water, but I could use it without any problems. It seems that it is made diligently and easy to use.\u003cbr\u003e\u003cbr\u003eGUIRO\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat\/barley koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg alt=\"How_to_Rehydrate_Dried_Rice_Koji\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg alt=\"how_to_make_miso\" width=\"100%\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-koji\"\u003e\u003cimg alt=\"whatis_koji_article\" width=\"100%\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/what_is_koji_cover_300x.jpg?v=1611812080\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Koji? Introducing the Kinds of Koji and How to Use It\u003c\/span\u003e\u003cbr\u003e“Is koji different from koji spore and koji starters?”\u003cbr\u003e“How many kinds of koji can I find and how to use them?”\u003cbr\u003eThis article is about the complete guide about koji and everything you need to learn about it.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"manfuacturer_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using domestic barley\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_008\"\u003e\u003cimg width=\"100%\" alt=\"dried_rice_koji_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0022_01.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eDried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop\u003c\/dt\u003e\n\u003cdd\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time. Suitable for making salt koji, miso, and amazake at home.\u003c\/dd\u003e\n\u003cdd\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrice: $ 13.32 \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Netto: 860g\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/dd\u003e\n\u003cdd\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_008\" class=\"ItemLinkBtn\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGo to product page\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e840g (worth 1kg of rice)\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eRaw Ingredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley (100% Japan domestic barley)\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eBest Before\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Year\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eStoring Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in refrigerator in under 15 ℃\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDried barley koji is easy to get damp after opening, so please use it as soon as possible after opening the package.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Dried_barley_Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109294989377,"sku":"48942065","price":1771.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0065p001-164439.jpg?v=1630897199"},{"product_id":"cooking-oil_001","title":"Orcio Sannita Organic Extra Virgin Oil 500ml","description":"\u003cdiv id=\"product_explain\"\u003e\n\u003ch1\u003eOffice team・San needs extra virgin olive oil and\u003c\/h1\u003eFrom southern Italy gem of the Campagna province of Venice, Italy production of garzoni my family makes olive oil. Oil and more condiments like olive flavor and nutrition to the whole and you can taste the finest organic oils. Garzoni my family for generations olive cultivation to engage farmers. Finally 8 of the vineyard in organic farming in the 3000 bottles of olive growth. Ripe to be in front of the olive fruit all hand-picked at Harvest. Italy[Bioagricoop]certified.\u003c\/div\u003e","brand":"アサクラ","offers":[{"title":"Default Title","offer_id":13110088695873,"sku":"76515882","price":3629.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/76515882.jpg?v=1553752081"},{"product_id":"cooking-oil_016","title":"Premium rice oil \u003cCOME-YU\u003e Komeyu 450g- Sanwa fat","description":"\u003cdiv id=\"product_explain\"\u003e\n\u003ch1\u003ePremium rice oil and \u003ccome-yu\u003e Komeyu is\u003c\/come-yu\u003e\n\u003c\/h1\u003eKomeyu is to crush by squeezing process the fresh rice bran of domestic,Was essential oil by physical refining method called steam refining method, is pure \"rice oil\". By employing such a production method, including the active ingredient vitamin E contained in the raw material,Including γ- oryzanol, tocotrienol, efficient plant sterolsNow \"premium oil\".\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1459_02.jpg\" alt=\"プレミアムなこめ油〈COME-YU〉コメーユ\" width=\"738\"\u003e\u003c\/div\u003e \u003ch4 style=\"font-family: Verdana,'Yu Mincho','メイリオ', 'ヒラギノ角ゴ ProN W3', 'Hiragino Kaku Gothic ProN', Meiryo, sans-serif; font-size: 20px; color: #24242b; padding-bottom: 10px;\"\u003eFeatures of Komeyu\u003c\/h4\u003e● flavor without a habit also a feature of the rice oil is intact, it became more concentrated.● raw material traceability, of course, does not use any such solvents, it is safe and secure rice oil stuck to the physical process.● because it is produced by our own compression and purification technology, has become a rich oil to the active ingredient compared to conventional products.\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1459_03.jpg\" alt=\"コメーユの特徴\" width=\"738\"\u003e \u003cb\u003eVitamin E\u003c\/b\u003eThe antioxidant action, protecting the body of lipids from oxidation, is a nutrient to help maintain healthy cells.\u003cb\u003eγ- oryzanol (gamma - oryzanol)\u003c\/b\u003eIn rice oil specific components, in addition to, menopause there is oxidation inhibiting action of the oil,It is said to be effective in improvements such as gastrointestinal neurosis.To \"Komeyu\" is, compared to our conventional product of rice oil,Antioxidants γ- oryzanol of about 8 times the natural contains.\u003cb\u003eTocotrienol\u003c\/b\u003eA component that is said to have about 50 times the effect of antioxidant effect with the vitamin E, have been abundant in rice oil.\u003cb\u003ePlant sterols\u003c\/b\u003eIt is said to play a role in inhibiting the absorption of cholesterol.Rice oil is often content of plant sterols than the other oils,In addition to the \"Komeyu\" it has been included about 1.4 times of the plant sterols of the conventional rice oil.\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"　商品購入画面へ\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch4 style=\"font-family: Verdana,'Yu Mincho','メイリオ', 'ヒラギノ角ゴ ProN W3', 'Hiragino Kaku Gothic ProN', Meiryo, sans-serif; font-size: 20px; color: #24242b; padding-bottom: 10px;\"\u003eMethod of manufacturing a commitment Komeyu\u003c\/h4\u003e\n\u003cb\u003eCommitment to raw materials\u003c\/b\u003e● cooperation with the rice mill and an oil refinery, and then processed in a short period of time fresh rice bran.● to maintain and deactivate the fat-degrading enzyme lipase by the stabilizer treatment freshness.\u003cb\u003eCommitment compression method\u003c\/b\u003e● without the use of organic solvents, and oil extraction by physical compression.● by proprietary compression technology to condense the brown rice original component.\u003cb\u003eCommitment purification method\u003c\/b\u003e● adopted a steam refining process, you can stop the active ingredient.● Do not use chemicals, is non-chemical purification methods.\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1459_04.jpg\" alt=\"コメーユのこだわりの製造方法\" width=\"738\"\u003e 1. expression stepAn organic solvent without any, and oil extraction by traditional compression method.2. degumming processExcept for the lecithin or the like to be the cause of the foaming of the oil.3. dewaxing stepFiltered at a low temperature, except the wax content.4. bleaching processAnd improve the natural color of the colored material oil to remove the (carotenoids, etc.) and impurities quality of sugar.5. distillation deoxidation stepIn high-temperature, high-vacuum, to remove the odor and free fatty acids.\u003cdiv id=\"column\"\u003e\u003cimg width=\"738\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/oshiharai_all.jpg\" alt=\"プレミアムなこめ油〈COME-YU〉コメーユ\"\u003e\u003c\/div\u003e \u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"　商品購入画面へ\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch1\u003ePremium rice oil \u003ccome-yu\u003e Komeyu product information\u003c\/come-yu\u003e\n\u003c\/h1\u003e\n\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1460_01.jpg\" alt=\"コメーユのこだわりの製造方法\" width=\"738\"\u003eShelf Life: 1 year from the productionContents: 450g ● measure of intakeDaily intake recommended dose of this product is 1 tablespoon (14g) degree.This product 14g contains about 6mg vitamin E, it can take about 75% of vitamin E (8mg) required for the day.※ such as the display reference value nutrients are quoted from the Food Safety onset No. 0701006 (Ministry of Health, Labor and Welfare)● Precautions to be takenThis product is, or disease is cured by high intakes, do not more health or improve.Please observe the recommended dose of the day. This product is different from a health food,Who is not a separate review by the Minister of Health.Diet, the staple food, main dishes, the balance of the side dishes based meal.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"三和油脂","offers":[{"title":"Default Title","offer_id":13110090432577,"sku":"106389043","price":1728.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106389043.jpg?v=1553752709"},{"product_id":"ume_009","title":"Kiwa’s Village Non-Pesticide, Non-Additives Umeboshi (3 Years Matured) 500g","description":"\u003cdiv id=\"prd_unityTemp_min\"\u003e\u003cdiv class=\"exp\"\u003e\n\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eAbout Kiwa’s Village Umeboshi (3 Years Matured)\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eIt is a 3 years fully matured and pickled umeboshi (pickled plum), nurtured in an pesticide-free and without chemical fertilizer farm.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0118ap003.jpg\" alt=\"紀和の里梅三年漬け梅干\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eWe choose the best type of ume for making umeboshi that is thick and has small seeds, native from Mie Prefecture.\u003cbr\u003e\u003cbr\u003eAmong this type of ume, we only use the excellent grade ume.\u003cbr\u003eIt is a old-styled umeboshi that was immersed with salt water for 3 years long, and after that pickled with the red shiso (perilla leaves) for a long time.\u003cbr\u003eAlso, only the high-quality red shiso from Kiwa City are being used to make the umeboshi.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0118ap006.jpg\" alt=\"紀和の里梅三年漬け梅干\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cb\u003eMaterial that is used to make Kiwa’s Village Umeboshi (3 Years Matured) (from left to right):\u003cbr\u003e- Ume fruit native from Mie Prefecture\u003cbr\u003e- Red shiso from Kiwa City\u003cbr\u003e- Salt\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"prd_unityTxt\"\u003eTo make the umeboshi, the riped ume fruit that was cultivated in pesticide-free and non chemical substance cultivation was washed with fresh water.\u003cbr\u003eThe fruit then immersed and pickled with salt for 3 years in an air-tight barrel.\u003cbr\u003e\u003cbr\u003eAfter 3 years passed, it is dried under supervision.\u003cbr\u003e\u003cbr\u003eThen it is immersed again with the organic red shiso and the salt which is developed into ume vinegar after the first immersion process. Here, the umeboshi is finished and ready to be consumed.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0118ap005.jpg\" alt=\"紀和の里梅三年漬け梅干\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003ePlease enjoy the old-fashioned delicious Umeboshi once.\u003c\/p\u003e\n\u003cbr\u003e\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/df930861f51d1c2650da11c9d55efe0d_2e972d6a-3bce-4284-b5d4-8a269ce5c02e.jpg?v=1550121598\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\u003cp\u003e\u003cspan\u003eGet To Know Umeboshi, The Japanese Salted Plums\u003c\/span\u003e\u003cbr\u003e What is umeboshi? Umeboshi is a pickled plum that has a sour and salty flavor.\u003cbr\u003e Because of its excessive benefits, umeboshi are loved by Japanese people even now.\u003cbr\u003e Let's get to know umeboshi and learn how to eat it deliciously!\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eConsumer's Review\u003c\/h1\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eWe received lots of good comments from consumer who purchased the product, thank you!\u003c\/h3\u003e\n\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eI like the pesticide-free and non chemical substance umeboshi so I can eat it safely without any worry.\u003cbr\u003eThis umeboshi is delicious and has a good shiso taste too!\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMr. hirata\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eI eat umeboshi one in the morning and one in the evening.\u003cbr\u003eThis umeboshi is delicious! You can feel the blessings from nature because your body could get healthy by eating it.\u003cbr\u003eI will purchase it again.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMr. yammy\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eIt is a delicious umeboshi with similar taste to umeboshi that my deceased grandmother made.\u003cbr\u003eThe taste is my favorite taste which is simple and sour.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMs. Himeyuri\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eI am drinking green tea with umeboshi as a umeboshi tea. My body feel so refreshed and warmed.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMs. Reiko Satoguchi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eI like the fresh and exquisite sour taste very much. I eat it everyday.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMr. Yoshino\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eIt is genuine umeboshi. The price is also very conscientious.\u003cbr\u003eI will purchase it again.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMr. Masanobu Hiruma\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eKiwa’s Village Non-Pesticide, Non-Additives Umeboshi (3 Years Matured) -\u003cbr\u003eThe Message from Manufacturer\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eThis 3 years matured\/pickled umeboshi is a gift of our repeated trial and error processes in order to make something that can be eaten without worry for many years.\u003cbr\u003e\u003cbr\u003eTo make this kind of product, first of all, we started from selecting the ume fruit.\u003cbr\u003eIt takes at least 5 years for ume to be planted and to be able to harvest.\u003cbr\u003e\u003cbr\u003eThen, we are using the harvested ume as a trial product.\u003cbr\u003eIf we did not be satisfied with the finished taste or color, we would change the way to pickled it in the next year or change the tree variations.\u003cbr\u003eIt required a long journey.\u003cbr\u003e\u003cbr\u003eAs ume can be harvested once a year, we can only making new trials once a year.\u003cbr\u003e\u003cbr\u003eBut we never gave up, because we want to protect the nature of our home-loving hometown, and the mountains,\u003cbr\u003efor that we think that it is necessary to make products that we can satisfy and to be used by those who understand it.\u003cbr\u003e\u003cbr\u003eThen, we finally able to make a convincing 'umeboshi' in our perspective.\u003cbr\u003e\u003cbr\u003eWe did not use the Nankou Ume to make the product.\u003cbr\u003e\u003cbr\u003eInstead of using the popular Nankou Ume, we are using the rarely grows ume without pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003eWe are using the ordinary variety of ume native from Kiwa City since a long time for the trial and error process.\u003cbr\u003e\u003cbr\u003eEven among the ordinary variety of ume, we chooses the ume that matches with the soil, then raised, harvested, and pickled it for three years.\u003cbr\u003e\u003cbr\u003eBy pickling it in the barrel for a long time, the acidity of the umeboshi becomes mellow.\u003cbr\u003eTo give a beautiful color to the finished umeboshi, we also have our commitment in choosing the red shiso and determining the amount of salt.\u003cbr\u003e\u003cbr\u003eNormally, the '3 years matured' or '3 years pickled' umeboshi are very expensive.\u003cbr\u003eHowever, umeboshi is something to be consumed every day.\u003cbr\u003eSo we think it doesn't have to be pricey.\u003cbr\u003e\u003cbr\u003eWe do not seek for extra benefit from this product.\u003cbr\u003eHowever, we only seek someone who understand the value of our umeboshi and willing to eat it.\u003cbr\u003e\u003cbr\u003eWith such wishes in our heart every day, we keep on concentrating on making delicious Umeboshi.\u003c\/p\u003e\n\u003cdiv class=\"clearfix unityMakerProfile\"\u003e\n\u003cdiv class=\"profile_picture\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0118ap008.jpg\" width=\"100%\" alt=\"無農薬農産物生産加加工\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"profile_txt\"\u003e\u003ch3 style=\"vertical-align: middle;\"\u003eThe Manufacturer of Non-Pesticide, Non-Additives Umeboshi\u003c\/h3\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eImportant Points\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e※ The plum are cultivation in pesticide-free and non chemical substance cultivation and then immersed and pickled with salt for 3 years.\u003cbr\u003eIt has the old-fashioned taste of traditional umeboshi.\u003cbr\u003e\u003cbr\u003e※ Salinity concentration is about 15%.\u003cbr\u003e\u003cbr\u003e※ Preservatives are not used at all.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003ePRODUCT 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\"\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eKiwa's Village (Kiwa City from Mie Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eume, salt, red shiso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration date\u003c\/th\u003e\n\u003ctd\u003eone year from the date of manufacture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003ePreservation method\u003c\/th\u003e\n\u003ctd\u003esafe in normal temperature room\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\/gtk_umeboshi_en09.jpg\" alt=\"kiwa_3_year_umeboshi\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"紀和の里","offers":[{"title":"Default Title","offer_id":13111629447233,"sku":"44324885","price":1588.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/78304d840c93d0a86c13a7d099c4da60.jpg?v=1553751453"},{"product_id":"ume_021","title":"Umesho (Umeboshi Plum Soy Sauce Paste) 250g - Made With Pesticide Free Ryujin Ume - Made In Wakayama, Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n    \n\u003csection\u003e\n  \u003ch2\u003eWhat is Umesho (Plum Soy Sauce)? \u003c\/h2\u003e\n\n\u003cp\u003ePlum soy sauce, or umesho, is a food made by kneading plum meat and soy sauce. After that, its is fermented to achieve a deeper flavor profile. \n\u003cbr\u003e\u003cbr\u003e\nYou can dissolve umesho (plum soy sauce) in tea and drink it, eat it as it is, or use it as a seasoning for a lot of cookings.\n\u003cbr\u003e\u003cbr\u003e\nThis umesho is made from pesticide-free umeboshi and pesticide-free shiso leaf. The other ingredient is naturally brewed soysauce that has been added with a bit of ginger. The ingredients are kneaded together until the flavor is fully combined.\u003c\/p\u003e\n\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p010.jpg\" alt=\"umesho\" width=\"100%\"\u003e\u003c\/div\u003e\n\n\u003cp\u003eIf you add umesho to bancha tea, you can make umesho bancha and enjoy the healthy and warming effect of the drink. Umesho can help to maintain good health. \u003c\/p\u003e\n\n\u003c\/section\u003e\n  \n\u003csection\u003e\n  \u003ch2\u003eThe Natural Origin of Umesho\u003c\/h2\u003e\n\n  \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p008.jpg\" alt=\"umesho\" width=\"100%\"\u003e\u003c\/div\u003e\n\n\u003cp\u003eUmesho is made from ingredients that are cultivated with no pesticides and no chemical fertilizers in the rich nature of Ryujinmura, Wakayama Prefecture. 100% made from natural ume plum.\u003c\/p\u003e \n\n  \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p009.jpg\" alt=\"umesho\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\n  \u003csection\u003e\n  \u003ch2\u003eManufacturing Proccess\u003c\/h2\u003e\n\n\n\u003cp\u003e1.  The main ingredient of this paste is natural umeboshi (pickled plum)\u003cbr\u003e\u003cbr\u003e\n\n2. The seeds of umeboshi are removed with machines and then crushed.\u003cbr\u003e\u003cbr\u003e\n\n  3. The crushed plum is mixed with plum vinegar then strained finely.\u003c\/p\u003e\n\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p004.jpg\" alt=\"umesho\" width=\"100%\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e4. Plum paste, which is the raw material for umesho, is ready.\n\u003cbr\u003e\u003cbr\u003e\n5. Plum paste, soy sauce, ginger, is mixed and kneaded together. \n\u003cbr\u003e\u003cbr\u003e\n    6. Umesho is packed in a jar and ready to use. \u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p005.jpg\" alt=\"umesho\" width=\"100%\"\u003e\u003c\/div\u003e\n  \n\u003c\/section\u003e\n  \n  \n  \u003csection\u003e\n \u003cp\u003e No extra additives are added into this umesho so it can be enjoyed by people of all ages. \n\u003cbr\u003e\u003cbr\u003e\n   Use umesho to make Umeshobancha tea or use it to make a lot of cookings. \u003c\/p\u003e\n\u003c\/section\u003e\n\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\u003eUmesho (Plum Soy Sauce Paste)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett\u003c\/th\u003e\n\u003ctd\u003e250g\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\/a0075p002_en.jpg\" alt=\"Umesho\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111638622273,"sku":"50966294","price":2268.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0075p002_en.jpg?v=1654498171"},{"product_id":"ume_022","title":"Umesho (Umeboshi Plum Soy Sauce Paste) 500g - Made With Pesticide Free Ryujin Ume - Made In Wakayama, Japan","description":"\u003cdiv id=\"product_explain\"\u003e\n\u003ch1\u003eWhat is plum sauce\u003c\/h1\u003eMeat with meat is a meal that has been matured by combining plum meat and soy sauce.Dissolve it in tea and drink it, eat as it is, as a seasoning to vinegared things and Japanese foodYou can use it. This plum sauce is made by mixing gyoza with soy sauce of natural brewing, plum blossom and shiso of organic medicinal cultivation \"Ryujin plum\". You can eat plum sauce tea that warms from the core of your body just by popping coffee.In Macrobiotics, it is said that Umeshicha tea is effective in relieving coldness and fatigue.\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075review\" alt=\"梅醤\" width=\"738\"\u003e\u003c\/div\u003e \u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"梅醤\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e \u003ch1\u003eHow to make 梅 番 茶茶\u003c\/h1\u003e \u003cp class=\"youtube\"\u003e\u003ciframe width=\"738\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/qS5Si9_pxAQ\" frameborder=\"梅醤番茶の作り方\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/p\u003e \u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesyou_making01.jpg\" alt=\"梅醤番茶 用意するもの\" width=\"738\"\u003e \u003cb\u003ePreparation of Umeshicha tea\u003c\/b\u003e · Cup of tea or mug· Plum Soy3 years old tea\u003cdiv id=\"column\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesyou_making02.jpg\" alt=\"梅醤番茶 用意するもの\" width=\"738\"\u003e \u003cb\u003eHow to make 梅 番 茶茶\u003c\/b\u003e 1. Place ume mackerel with plum sauce.Put 1 ~ 2 spoons of meat dish into a cup.Please adjust the amount of plum sauce as you like. 2. Pour the green teaPour the hot tea ceremony that I boiled in beforehand into a tea cup containing plum sauce.The tea ceremony is organic cultivation and aged for three years \"3 year old tea\" is recommended. 3. Stir wellMix well with tea ceremony so that the mass of plum sauce disappears. This is the completion of Umeshicha tea. It is also recommended at the beginning of a cold when your stomach is not feeling well or when you feel tired.\u003ch1\u003eUmezu (Agrochemicals Ryujin plum · Shiso · Natural brewed soy sauce · Ginger noodles) Note\u003c\/h1\u003eName: plum sauceIngredient name: plum meat, book brewed soy sauce, plum vinegar, shiso, gingerContents: 500 gStorage method: Avoid direct sunlight, please save in cool dark place. After opening is refrigerated.\u003cdiv id=\"column\"\u003e\u003cimg width=\"738\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/oshiharai_all.jpg\" alt=\"梅醤\"\u003e\u003c\/div\u003e \u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p002.jpg\" alt=\"梅醤\" width=\"738\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e \u003cdiv style=\"line-height: 35px;\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/logo_ryujin.png\" alt=\"龍神梅\" width=\"150\" style=\"margin-right: 20px; vertical-align: middle; border: none;\"\u003e\u003ca href=\"http:\/\/kawashima-ya.jp\/?mode=grp\u0026amp;gid=1307558\" style=\"color: #e84242; margin-right: 5px;\"\u003eRyujin plum\u003c\/a\u003eProduct list\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111638818881,"sku":"51256915","price":3996.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/umeshotop-02.jpg?v=1656479296"},{"product_id":"ume_024","title":"Ryujin Ume’s Raw Ume Extract 50g (100% Pesticide-Free and Non-chemical Fertilizer Ryujin Ume Use)","description":"\u003cdiv id=\"prd_unityTemp_min\"\u003e\u003cdiv class=\"exp\"\u003e\n\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eAbout Ryujin Ume’s Raw Ume Extract\u003cbr\u003e(100% Pesticide-Free and Non-chemical Fertilizer Ryujin Ume Use)\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eThis is the boiled over time pure 'ume fruit juice' after completely grating and squeezing the pesticide-free and non-chemical fertilizer Green Ume (one of ume variety).\u003cbr\u003e\u003cbr\u003eMaking the raw ume extract takes a lot of effort and time.\u003cbr\u003eIt is because only 20 to 25 grams of raw ume extract can be made from 1 kg raw ume.\u003cbr\u003e\u003cbr\u003eAs a result, raw ume extract is a precious item enriched with active ingredients of ume (plum).\u003cbr\u003e\u003cbr\u003eIt is a raw ume extract of 100% purity without using any additives.\u003cbr\u003e\u003cbr\u003ePlease enjoy a teaspoon of raw ume extract together with a cup of tea everyday!\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_02.jpg\" alt=\"龍神梅エキス\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/df930861f51d1c2650da11c9d55efe0d_2e972d6a-3bce-4284-b5d4-8a269ce5c02e.jpg?v=1550121598\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\u003cp\u003e\u003cspan\u003eGet To Know Umeboshi, The Japanese Salted Plums\u003c\/span\u003e\u003cbr\u003e What is umeboshi? Umeboshi is a pickled plum that has a sour and salty flavor.\u003cbr\u003e Because of its excessive benefits, umeboshi are loved by Japanese people even now.\u003cbr\u003e Let's get to know umeboshi and learn how to eat it deliciously!\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eThe Effects of Raw Ume Extract\u003c\/h1\u003e\n\u003ch2 class=\"unityMain_h2\"\u003eImproves Blood Circulation\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003eIn the process of making raw plum by heating, citric acid and sugar content in raw ume combined and form a unique ingredients called 'mumefural'.\u003cbr\u003e\u003cbr\u003eWith this combination with citric acid, it is said that it has an effect to improve the blood circulation.\u003cbr\u003eSince it is a component that is generated by the heating process to make raw ume extract, 'mumefural' are not contained in raw ume or umeboshi.\u003c\/p\u003e\n\u003ch2 class=\"unityMain_h2\"\u003eRecovery from fatigue\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003eThe citric acid contained in ume improves the vitality of the body to become and fatigue-resistance body and helps to recover from fatigue.\u003cbr\u003eIt improves the vitality of the body by decomposes lactic acid, the substance behind the reason for fatigue.\u003c\/p\u003e\n\u003ch2 class=\"unityMain_h2\"\u003eHelp you fill your stomach\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003eRaw ume extract with strong bactericidal action has long been useful for prevention of epidemic diseases such as eating disorder, dysentery, and cholera.\u003cbr\u003e\u003cbr\u003eIt is said that abdominal pain and diarrhea are effectively cured only by licking a small amount of raw ume extract.\u003cbr\u003eIt also works for constipation as it prepares the workings of the intestines.\u003cbr\u003e\u003cbr\u003eIf you are not good at licking it directly, it is OK even if you drink hot water and drink it.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eCostumer's Reviews\u003c\/h1\u003e\n\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eIt is sour, but I am fine as I get used to it. Since it gets a little harder when I put the residue in a refrigerator, I lick the one attached to the spoon until it is gone.\u003cbr\u003eIt has plenty of valuable nutrients, so I would like to enjoy it until the last drop!\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMs. Ume Ringo (40s, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eWhen the product first arrived, I licked it and I was shocked enough to jump up. But now I got used to it.\u003cbr\u003eAnyway, it could heal throat mussels and pain quickly. So I think that it will be indispensable things from now on!!\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMs. H (30s, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eThis product is thicker, stronger, and have more sweetness than other product I bought elsewhere. I keep drinking it because it can fix my stomach condition into a good condition. Because it is made by concentrating, it is pleasant to have no pesticide \/ chemical fertilizer.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMr. I (40s, Male)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eWhile I continued drinking it thoughtfully to improve my blood circulation, I got a nice effect for my stomach too.\u003cbr\u003eBecause it is made by concentrating, I choose the pesticide-free product. It is very sour, but I can relax with confidence when drinking it and it is delicious as it is.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMr. O (40s, Male)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eI am trying various products of raw ume extract. This is my first try for organic raw ume extract product.\u003cbr\u003eThe effects of raw ume extract include: stomach gastric action, restoration of fatigue, improve blood circulation, but the most effect I felt is for stomach effect.\u003cbr\u003eHowever, every raw plum extract is the same, they are very sour!! I usually melt the raw ume extract in water and drink it, but this raw ume extract is slightly less soluble and I was a little worried about the sedimentation. But I do not mind bothering to drink it so I will continue for a while.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMs. K (20s, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cdiv class=\"unityBalloon1-top\"\u003e\n\u003cp\u003eRaw ume extract is an indispensable thing in our house. Please use it when you have a bad stomach condition, after coming back from crowd, or at the beginning of catching a cold. I often drink it when I catch a cold and I had my throat swallowed.\u003cbr\u003eEver since I knew about raw ume extract, I never hospitalized because of a cold. I think that the raw ume extract from Ryujin Ume is better than other companies.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eMs. W (40s, Female)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eThe Manufactoring Process of Raw Ume Extract\u003c\/h1\u003e\n\u003ch2 class=\"unityMain_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to make Raw Ume Extract\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"unityChartWrapper\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p01.jpg\" alt=\"step1\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 1\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBreak down the ume and divide it into fruit and seed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p02.jpg\" alt=\"step2\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 2\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the fruit without seed into the press\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p03.jpg\" alt=\"step3\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 3\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSqueeze the ume in the compression\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p04.jpg\" alt=\"step4\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 4\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSqueeze the ume\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p05.jpg\" alt=\"step5\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 5\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the ume in a vessel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p06.jpg\" alt=\"step6\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 6\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTurn on heat to the vessel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p07.jpg\" alt=\"step7\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 7\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoil down the ume\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p08.jpg\" alt=\"step8\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 8\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoil down the ume further\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p09.jpg\" alt=\"step9\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSTEP 9\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw Ume Extract with condensed nutrition has been made\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_en_p10.jpg\" alt=\"step10\" width=\"100%\"\u003e\u003cbr\u003e\u003ch2 class=\"unityMain_h2c\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompletion\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"prd_unityTxt\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn addition to the raw ume extract it is also processed into ume ball\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eAbout Ryujin Ume\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eRyujin Ume are taken from the highest peak in Ryujin Village that is Mt. Gomadan. Mt. Gomadan has the clear stream flowing through the valley of Hidakawa River.\u003cbr\u003e\u003cbr\u003eRyujin Village has The Natural Food Center. \u003cbr\u003e\u003cbr\u003eThere are about 1600 plum trees in the field of about 3 hectares in Ryujin village, overlooking the clear stream Hidaka River.\u003cbr\u003e\u003cbr\u003eThey are not using any pesticide or chemical fertilizer starting from preparing soil until the end of the process. \u003cbr\u003e\u003cbr\u003eThey are only using traditional compost such as momigawa or tree skin. \u003cbr\u003e\u003cbr\u003eEven so, the plum trees are always verdant with lots of fruits every year. \u003cbr\u003e\u003cbr\u003eThe plums that have been raised by the power of nature will be carefully plucked one by one with hand.\u003cbr\u003e\u003cbr\u003eThe plumps from Ryujin Village have a strong aroma because it grows without pesticide.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"龍神梅エキス\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eThe ume that taken from 1600 plum trees will be processed into umeboshi, juice, ume extract, etc. \u003cbr\u003e\u003cbr\u003eEverything is made with traditional manufacturing method without using any chemical substances.\u003cbr\u003e\u003cbr\u003eRyujin Ume has produced more than 50 tons of products Aevery year.\u003cbr\u003e\u003cbr\u003eIf you already know about Ryujin Ume, you couldn't miss an opportunity to taste it again because of its good quality.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0011b.jpg\" alt=\"龍神梅エキス\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eRyujin Ume’s Raw Ume Extract\u003cbr\u003eContent Variations\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eThere are 4 content variations for Ryujin Ume’s Raw Ume Extract.\u003cbr\u003ePlease check each product from the links below!\u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\u003cdiv class=\"item_lineup_con\"\u003e\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_024\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_50_product.jpg\" width=\"100%\" alt=\"50g\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_024\" style=\"text-decoration: underline;\"\u003e50g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_026\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_90_product.jpg\" width=\"100%\" alt=\"90g\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_026\" style=\"text-decoration: underline;\"\u003e90g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_023\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_300_product.jpg\" width=\"100%\" alt=\"300g\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_023\" style=\"text-decoration: underline;\"\u003e300g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_025\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0173_600_product.jpg\" width=\"100%\" alt=\"600g\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/ume_025\" style=\"text-decoration: underline;\"\u003e600g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct 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\u003eRaw Ume Extract\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eUme (Japanese Plum)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eKishu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContents\u003c\/th\u003e\n\u003ctd\u003e50 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003ePreservation method\u003c\/th\u003e\n\u003ctd\u003epreserved in cool place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eRyujin Natural Food Centre\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\/a0173_50_product.jpg\" alt=\"raw_ume_extract\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111639769153,"sku":"60013494","price":2549.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/8881d123cfc10b96c90a103707350ff2.jpg?v=1553752367"},{"product_id":"ume_034","title":"Ryujin Plum Umeboshi (Pickled Plum), 1kg, Product of Wakayama, Sun Dried, No Additive, No Chemical Pesticide or Chemical Fertilizer","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Ryujin Plum Umeboshi?\u003c\/h2\u003e\n\u003cp\u003eIn the highest peak in Kishu called Mt. Gomadan, where the stream of Hidaka river is flowing through the valley, Ryujin Plum is made in Ryujin Village where nature and history have nurtured.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214e.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRyujin Plum Umeboshi is a delicious pickled dried plum that has been produced from many years ago. This product is made with plum and shisho leaf that is grown without chemical pesticides or chemical fertilizer. (This umeboshi is also salted only with Okinawa Shimamas Salt)\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e■ Quantity: 1000 g ※ Salinity about 13% ■ Expiration date: One year from the date of manufacture (normal temperature) ■ Raw materials: plum (no use of chemical pesticide or chemical fertilizer), sun dried salt, Shiso leaf■ Producer: Ryujin Natural Food Center (Wakayama prefecture) ■ Delivery method: normal temperature\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"龍神梅\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Customers\u003cbr\u003eWho Bought the Product\u003c\/h2\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eLately, the umeboshi that are around are either too sweet or tasted too artificial. I feel like it’s getting harder to find umeboshi that actually taste good. That being said, I think this umeboshi has a tasty natural taste. I feel like my tired body feels better after eating it. I will definitely buy again when I finish the one that I bought.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eNoda Masae\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eI’ve always eat umeboshi that is produced by Ryujin Plum. This time, I bought this product as a present for my mother who lives in my hometown. My mother was very delighted that I sent her this. Thank you very much.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eTamiya\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eThe taste and the texture was very good. The umeboshi was very soft. It is easy to use it to cook or to make onigiri.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eUchiyama Sayori\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eI ate the umeboshi with much delight. I feel the traditional umeboshi taste as I’m eating it. I think it is also good for the body.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003ehkl0001\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eIt was very delicious. I think it is very good that the umeboshi is produced without chemical pesticides, fertilizer, or any other chemical substances.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eSayama Miki\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eI don't really like umeboshi that has a sweet taste. This one has a simple yet natural taste of salt and shiso. It fits my taste perfectly. I will purchase again.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eTake\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"龍神梅\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Ryujin Plum?\u003c\/h2\u003e\n\u003cp\u003eIn the highest peak in Kishu called Mt. Gomadan, where the stream of Hidaka river is flowing through the valley, there is a place where nature and history is nurtured called Ryujin Village (Ryujin Natural Food Center). There are about 1600 plum trees in the field of about 3 hectares in \"Blue Dragon's Village\" overlooking the clear stream Hidaka River. Starting from the soil when the seeding process begins, there is no chemical sterilization. So no chemical pesticides or fertilizer is used. The planting only uses the traditional compost such as momigawa and tree skin. Still, the plum tree produce lush greens and bear many fruits every year. The essential plum fruit that is grown with the power of nature is harvested one by one with the utmost care. Because it is grown with no chemical fertilizer, the plum will have a strong fragrant smell. The plum field of Ryujin Village, as far as the eyes can see, is filled with sweet plum fragrance.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe fresh Plum that is harvested from 1600 trees will be made into umeboshi (pickled plum), juice, plum extract, and other products. All of them are made with traditional manufacturing methods. Although still not many people know about Ryujin plum, Ryujin produce more than 50 ton of plums each year. An enthusiastic fan of Ryujin plum might say “If it is not Ryujin plum, it won’t taste as good”. It is a pickled plum known only to the people who know it.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214c.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cdiv style=\"line-height: 35px;\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/logo_ryujin.png\" alt=\"龍神梅\" width=\"20%\" vertical-align:=\"\" middle=\"\" border:=\"\" none=\"\" div=\"\"\u003e \u003ca href=\"http:\/\/kawashima-ya.jp\/?mode=grp\u0026amp;gid=1307558\" style=\"color: #e84242; margin-right: 5px;\"\u003eRyujin plum Product list\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111647633473,"sku":"56111375","price":4320.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/56111375.jpg?v=1553750290"},{"product_id":"ume_036","title":"Ryujin Plum Umeboshi (Pickled Plum), 280g, Product Of Wakayama, Sun Dried, No Additive, No Chemical Pesticide Or Chemical Fertilizer","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Ryujin Plum Umeboshi?\u003c\/h2\u003e\n\u003cp\u003eIn the highest peak in Kishu called Mt. Gomadan, where the stream of Hidaka river is flowing through the valley, Ryujin Plum is made in Ryujin Village where nature and history have nurtured.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214e.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRyujin Plum Umeboshi is a delicious pickled dried plum that has been produced from many years ago. This product is made with plum and shisho leaf that is grown without chemical pesticides or chemical fertilizer. (This umeboshi is also salted only with Okinawa Shimamas Salt)\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e■ Quantity: 280 g ※ Salinity about 13% ■ Expiration date: One year from the date of manufacture (normal temperature) ■ Raw materials: plum (no use of chemical pesticide or chemical fertilizer), sun dried salt, Shiso leaf■ Producer: Ryujin Natural Food Center (Wakayama prefecture) ■ Delivery method: normal temperature\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"龍神梅\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\u003cbr\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Customers\u003cbr\u003eWho Bought the Product\u003c\/h2\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eLately, the umeboshi that are around are either too sweet or tasted too artificial. I feel like it’s getting harder to find umeboshi that actually taste good. That being said, I think this umeboshi has a tasty natural taste. I feel like my tired body feels better after eating it. I will definitely buy again when I finish the one that I bought.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eNoda Masae\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eI’ve always eat umeboshi that is produced by Ryujin Plum. This time, I bought this product as a present for my mother who lives in my hometown. My mother was very delighted that I sent her this. Thank you very much.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eTamiya\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eThe taste and the texture was very good. The umeboshi was very soft. It is easy to use it to cook or to make onigiri.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eUchiyama Sayori\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eI ate the umeboshi with much delight. I feel the traditional umeboshi taste as I’m eating it. I think it is also good for the body.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003ehkl0001\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eIt was very delicious. I think it is very good that the umeboshi is produced without chemical pesticides, fertilizer, or any other chemical substances.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eSayama Miki\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"voiceBoxA-NankoUme\"\u003e\n\u003cp class=\"comment\"\u003eI don't really like umeboshi that has a sweet taste. This one has a simple yet natural taste of salt and shiso. It fits my taste perfectly. I will purchase again.\u003c\/p\u003e\n\u003cp class=\"name01\" style=\"text-align: right;\"\u003eTake\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\u003cbr\u003e\u003csection\u003e\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"龍神梅\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Ryujin Plum?\u003c\/h2\u003e\n\u003cp\u003eIn the highest peak in Kishu called Mt. Gomadan, where the stream of Hidaka river is flowing through the valley, there is a place where nature and history is nurtured called Ryujin Village (Ryujin Natural Food Center). There are about 1600 plum trees in the field of about 3 hectares in \"Blue Dragon's Village\" overlooking the clear stream Hidaka River. Starting from the soil when the seeding process begins, there is no chemical sterilization. So no chemical pesticides or fertilizer is used. The planting only uses the traditional compost such as momigawa and tree skin. Still, the plum tree produce lush greens and bear many fruits every year. The essential plum fruit that is grown with the power of nature is harvested one by one with the utmost care. Because it is grown with no chemical fertilizer, the plum will have a strong fragrant smell. The plum field of Ryujin Village, as far as the eyes can see, is filled with sweet plum fragrance.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe fresh Plum that is harvested from 1600 trees will be made into umeboshi (pickled plum), juice, plum extract, and other products. All of them are made with traditional manufacturing methods. Although still not many people know about Ryujin plum, Ryujin produce more than 50 ton of plums each year. An enthusiastic fan of Ryujin plum might say “If it is not Ryujin plum, it won’t taste as good”. It is a pickled plum known only to the people who know it.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214c.jpg\" alt=\"龍神梅\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003cdiv style=\"line-height: 35px;\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/logo_ryujin.png\" alt=\"龍神梅\" width=\"20%\" style=\"margin-right: 20px; vertical-align: middle; border: none;\"\u003e\u003ca href=\"http:\/\/kawashima-ya.jp\/?mode=grp\u0026amp;gid=1307558\" style=\"color: #e84242; margin-right: 5px;\"\u003eRyujin Plum Product List\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111648583745,"sku":"129742055","price":1469.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/129742055.jpg?v=1553751897"},{"product_id":"ume_040","title":"Ryujin Ume’s Umeboshi Paste (Crushed Ume) 470g","description":"\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout Ryujin Ume's Umeboshi Paste (Crushed Ume)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUmeboshi Paste from Ryujin Ume, a product of Wakayama Prefecture, Japan. It has an old-styled, sour umeboshi (Japanese pickled plum) flavor.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use it easily because it is a pure umeboshi extract.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe tart, puree-like texture is suitable for daily cooking ingredients. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease use this umeboshi paste when making onigiri (rice balls), sushi, vegetable stir-fry, salad dressing, or simmered dishes. The size is also suitable to use as a souvenir!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/df930861f51d1c2650da11c9d55efe0d_2e972d6a-3bce-4284-b5d4-8a269ce5c02e.jpg?v=1550121598\" width=\"100%\" alt=\"what_is_umeboshi_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGet To Know Umeboshi, The Japanese Salted Plums\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e What is umeboshi? Umeboshi is a pickled plum that has a sour and salty flavor. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause of its excessive benefits, umeboshi are loved by Japanese people even now. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLet's get to know umeboshi and learn how to eat it deliciously! \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRead more\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRyujin Ume's Umeboshi Paste (Crushed Ume) 470g\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eContents\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e470 g\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003eRaw Ingredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlum (Kishu Ume), Umeboshi ingredients (salt, perilla leaves)\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003ePreservation Method\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eplease store it in normal temperature\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/cd7c746f85e5f6752ea1e0f6e45571d1_600x_crop_center.jpg?v=1553751527\" alt=\"umeboshi_paste_ryujin_ume_wakayama_470g\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111649599553,"sku":"109002117","price":1966.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/cd7c746f85e5f6752ea1e0f6e45571d1.jpg?v=1553751527"},{"product_id":"ume_044","title":"Ryujin Ume Long-Term Aged Umeboshi (3 Years Matured) 280g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003eAbout Ryujin Ume Long-Term Aged Umeboshi (3 Years Matured)\u003c\/h1\u003e\n\u003cp\u003eRyujin Ume are taken from the highest peak in Ryujin Village that is Mt. Gomadan. Mt. Gomadan has the clear stream flowing through the valley of Hidakawa River.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214e.jpg\" alt=\"ryujin_ume\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRyujin Ume is made in this Ryujin Village, where nature and history have been nurtured.\u003cbr\u003e\u003cbr\u003e With three years for the naturing process, Ryujin Ume has a deep colour with rich and delicious flavour.\u003cbr\u003e\u003cbr\u003e It is made in an organic and traditional way with plum and perilla that grew without using pesticide or chemical fertilizer at all. (We only use the shimamasu salt from Okinawa for salting.)\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"ryujin_ume\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/df930861f51d1c2650da11c9d55efe0d_2e972d6a-3bce-4284-b5d4-8a269ce5c02e.jpg?v=1550121598\" width=\"100%\" alt=\"how_to_make_umeboshi\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eGet To Know Umeboshi, The Japanese Salted Plums\u003c\/span\u003e\u003cbr\u003e What is umeboshi? Umeboshi is a pickled plum that has a sour and salty flavor.\u003cbr\u003e Because of its excessive benefits, umeboshi are loved by Japanese people even now.\u003cbr\u003e Let's get to know umeboshi and learn how to eat it deliciously!\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/get-to-know-umeboshi\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"main_h1\"\u003eAbout Ryujin Ume\u003c\/h1\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214e.jpg\" alt=\"ryujin_ume\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRyujin Ume are made at the highest peak in Ryujin Village that is Mt. Gomadan which has the clear stream flowing through the valley of Hidakawa River. \u003cbr\u003e\u003cbr\u003eRyujin village is known as the legendary land where nature and history have continued to grow.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0417_en2.jpg\" alt=\"ryujin_ume_tree\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRyujin Village has The Natural Food Center. \u003cbr\u003e\u003cbr\u003eThere are about 1600 plum trees in the field of about 3 hectares in Ryujin village, overlooking the clear stream Hidaka River.\u003cbr\u003e\u003cbr\u003eThey are not using any pesticide or chemical fertilizer starting from preparing soil until the end of the process. \u003cbr\u003e\u003cbr\u003eThey are only using traditional compost such as momigawa or tree skin. \u003cbr\u003e\u003cbr\u003eEven so, the plum trees are always verdant with lots of fruits every year. \u003cbr\u003e\u003cbr\u003eThe plums that have been raised by the power of nature will be carefully plucked one by one with hand.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"ryujin_ume\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe plumps from Ryujin Village have a strong aroma because it grows without pesticide.\u003cbr\u003e\u003cbr\u003eThe ume that taken from 1600 plum trees will be processed into umeboshi, juice, ume extract, etc. \u003cbr\u003e\u003cbr\u003eEverything is made with traditional manufacturing method without using any chemical substances.\u003cbr\u003e\u003cbr\u003eRyujin Ume has produced more than 50 tons of products every year.\u003cbr\u003e\u003cbr\u003eIf you already know about Ryujin Ume, you couldn't miss an opportunity to taste it again because of its good quality.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/150vs280.jpg\" alt=\"ryujin_ume_size\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe also have the 150g size of Ryujin Ume Long-Term Aged Umeboshi (3 Years Matured).\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/collections\/ume\/products\/ume_043?curr=usd\"\u003e\u003cu\u003eThe Ryujin Ume Long-Term Aged Umeboshi (3 Years Matured) 150g's page\u003c\/u\u003e\u003c\/a\u003e is here.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eRyujin Ume Long-Term Aged Umeboshi (3 Years Matured)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Materials\u003c\/th\u003e\n\u003ctd\u003eUme (organic and non-pesticide), sun-dried salt, perilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e280g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003eOne year from the manufactured date (with normal temperature)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eRyujin Natural Food Centre (Wakayama Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/72765167-b.jpg\" alt=\"ryujin_ume_280g\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111652515905,"sku":"72765167","price":1965.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/72765167.jpg?v=1632814749"},{"product_id":"ume_045","title":"Ryujin Ume's Pickled Plum with Bonito Flakes Paste (in tube) 120g","description":"\u003cdiv class=\"exp\"\u003e\n  \u003cdiv id=\"prd_unityTemp_min\"\u003e \n  \u003csection\u003e\n  \u003ch2 class=\"unityMain-b_h2\"\u003eRyujin Ume's Pickled Plum with Bonito Flakes Paste\u003cbr\u003eEnjoy the Goodness of the Carefully Cultivated Material\u003c\/h2\u003e\n  \u003cp\u003eEnjoy the 100% additive-free umeboshi paste, \u003cbr\u003eCarefully made of Ryujin Japanese plum, sugar beet (from Hokkaido Prefecture), naturally brewed Shoyu using Japan domestic soybean and wheat, and mixed slowly with dried bonito flakes (from Ise City, Mie Prefecture).\u003c\/p\u003e\n  \u003cp\u003eIt is carefully manufactured to make sure all the taste is mixed evenly when entering the tube.\u003c\/p\u003e\n  \u003cp\u003eBecause it is combined with Japanese pickled plums (umeboshi), this umeboshi paste is hardly oxidated.\u003c\/p\u003e\n  \u003cp\u003eThis product is produced with the right raw materials so that no preservative was needed and can be preserved for a long time.\u003c\/p\u003e\n  \n  \u003ch3 class=\"unityMain-b_h3\"\u003eTube Package, Easy to Use for Cooking\u003c\/h3\u003e\n  \u003cbr\u003e\n  \u003cp\u003eIt is designed with a tube package, so it is easy to use for cooking.\u003c\/p\u003e\n  \u003cp\u003ePlease use this for your daily cooking needs: making onigiri (rice balls), salad dressings, sauce mixture, stir-fry dishes, to simmered dishes seasoning.\u003c\/p\u003e\n  \u003cp\u003eWhen using it to make onigiri, the original bactericidal power of umeboshi will remain the same. It has a delicious taste from soy sauce and bonito flakes, adding umami to every cooking.\u003c\/p\u003e\n  \u003cp\u003eIt is a product that is easy to eat and has a delicious taste, even for children that not so good with umeboshi's taste.\u003c\/p\u003e\n  \u003c\/section\u003e\n  \n  \n  \n  \u003csection\u003e\n  \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Ryujin Ume\u003c\/h2\u003e\n  \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214e.jpg\" alt=\"ryujin_ume_wakayama_prefecture\" width=\"100%\"\u003e\u003c\/div\u003e\n  \u003cbr\u003e\n  \u003cp\u003eRyujin Ume are made at the highest peak in Ryujin Village that is Mt. Gomadan which has the clear stream flowing through the valley of Hidakawa River.\u003cbr\u003eRyujin village is known as the legendary land where nature and history have continued to grow.\u003c\/p\u003e\n  \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0417_en2.jpg\" alt=\"ryujin_ume_tree\" width=\"100%\"\u003e\u003c\/div\u003e\n  \u003cbr\u003e\n  \u003cp\u003eRyujin Village has The Natural Food Center.\u003c\/p\u003e\n  \u003cp\u003eThere are about 1600 plum trees in the field of about 3 hectares in Ryujin village, overlooking the clear stream Hidaka River.\u003c\/p\u003e\n  \u003cp\u003eThey are not using any pesticide or chemical fertilizer starting from preparing soil until the end of the process.\u003c\/p\u003e\n  \u003cp\u003eThey are only using traditional compost such as momigawa or tree skin.\u003c\/p\u003e\n  \u003cp\u003eEven so, the plum trees are always verdant with lots of fruits every year.\u003c\/p\u003e\n  \u003cp\u003eThe plums that have been raised by the power of nature will be carefully plucked one by one with hand.\u003c\/p\u003e\n  \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214d.jpg\" alt=\"ryujin_ume_process\" width=\"100%\"\u003e\u003c\/div\u003e\n  \u003cbr\u003e\n  \u003cp\u003eThe plumps from Ryujin Village have a strong aroma because it grows without pesticide.\u003c\/p\u003e\n  \u003cp\u003eThe ume that taken from 1600 plum trees will be processed into umeboshi, juice, ume extract, etc.\u003c\/p\u003e\n  \u003cp\u003eEverything is made with traditional manufacturing method without using any chemical substances.\u003c\/p\u003e\n  \u003cp\u003eRyujin Ume has produced more than 50 tons of products every year.\u003c\/p\u003e\n  \u003cp\u003eIf you already know about Ryujin Ume, you couldn't miss an opportunity to taste it again because of its good quality.\u003c\/p\u003e\n  \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0214c.jpg\" alt=\"ryujin_ume_product\" width=\"100%\"\u003e\u003c\/div\u003e\n  \u003c\/section\u003e\n  \n  \n  \n  \n  \n  \n  \n  \u003csection\u003e\n                \u003cdiv class=\"zigzag\"\u003e\n                  \u003ch2 class=\"item_info\"\u003eProduct 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\n                        \u003ctbody\u003e\n\u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n                          \u003ctd\u003eRyujin Ume's Pickled Plum with Bonito Flakes Paste (in tube) 120g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                          \u003ctd\u003eUme plum flesh, sugar, soy sauce (made of soybeans・wheat), bonito flakes\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eContents\u003c\/th\u003e\n                          \u003ctd\u003e120 g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                          \u003cth scope=\"row\"\u003ePreservation Method\u003c\/th\u003e\n                          \u003ctd\u003eSave in cool dark place\u003c\/td\u003e\n                        \n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n                          \u003ctd\u003eJapan (Ryujin village in Tanabe City, Wakayama prefecture)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                  \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2487_01.jpg\" alt=\"umeboshi_with_bonito_flakes_paste\" width=\"100%\" style=\"margin:0;\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n                \u003c\/div\u003e\n\u003c\/section\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13111652581441,"sku":"130364025","price":1015.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/130364025.jpg?v=1553751017"}],"url":"https:\/\/sakurado.live\/collections\/allaitem.oembed?page=3","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}