{"title":"Popular products","description":"","products":[{"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_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":"other-cooking-tools_114","title":"Cotton Steamer Cloth For Steaming Dishes L size (88 x 88 cm) - 100% Made In 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;\"\u003eWhat Is Cotton Steamer Cloth 100% Cotton Made in Japan? \u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_04.jpg\" alt=\"Cotton Steamer Cloth Close Up\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA cotton steamer cloth is an essential tool for steaming that directly touches the dish. This 100% cotton steamer cloth made in Japan is very convenient for steaming dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause the cloth can nicely absorb moisture, you can use it as a vegetable drainer. This L size (approximately 88 x 88 cm) cotton steamer cloth can be used safely and securely for various steamed dishes as well.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_05.jpg\" alt=\"Cotton Steamer Cloth Preview\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis cotton steamer cloth is manufactured by Ishimizu Corporation, the only manufacturer of steamer cloth in Japan. This cloth is made with 100% cotton and made in Japan, so you can use it properly without any worries!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompatible with a Large Size Steamer (Seiro)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_20.jpg\" alt=\"Steamer Cloth with Seiro\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you lay the cotton steamer cloth on the bottom of the seiro (steamer) or other steamers, you can take the steamed food without being stuck on the steamer or the cloth.\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 case of a steaming dish like \u003ci\u003eChawanmushi\u003c\/i\u003e (Japanese steamed egg custard), cover the steamer's lid with the cloth to prevent water droplets from falling on the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAre you looking another healthy recipes that use Seiro in the making? If that's so, we thoughtfully recommend you to take a look at our article below!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/steamer-basket\/how-to-use-bamboo-steamer\/\" 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;\"\u003eSteamed Dish Recipe Using Seiro | Easy and Healthy Steamed Dish\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\/08\/wp_seiro_recipe01.jpg\" alt=\"Steamed Dish Recipe Using Seiro | Easy and Healthy Steamed Dish Thumbnail\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn such busy days, the traditional cooking tool “Seiro” (steamer) came as savior. You can make a dish by just cutting vegetables or meat, put and steam it for 10 minutes. \u003cbr\u003eMaking steamed dish from seiro is very easy. You can put the steamed dish directly to the table as it is with the seiro, so it can reduce the dish laundry. \u003cbr\u003e\u003cbr\u003eClick to find some steamed cooking recipe using seiro that can be easily made even by busy people!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100% Cotton, Safe Steamer Cloth Made in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_03.jpg\" alt=\"Steamer Cloth Preview\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it is a steamer cloth made with 100% cotton and domestically produced in Japan, you can use it without worrying while steaming.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAs of April 2018, no other Japanese manufacturer produces steamer cloth except the Ishimizu Corporation. In addition, this cotton steamer cloth is a product that matches Japanese food hygiene standards according to the \u003cb\u003e\"Food Sanitation Act\".\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Steam Can Flow Nicely So You can Steam The Dishes Perfectly\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/shumai_\u0026amp;_meat_buns.jpg\" alt=\"Shumai \u0026amp; Meat Buns\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use cotton steamer cloth to make dishes such as \u003ci\u003eShumai\u003c\/i\u003e (traditional Chinese dumplings), meat buns, red rice, and \u003ci\u003echawanmushi.\u003c\/i\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 steam can flow nicely through the fabric holes, so you can steam the dishes perfectly.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_en01.jpg\" alt=\"Steamer Cloth With Seiro\"\u003e\u003c\/div\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLay the cloth on the bottom of the seiro (steamer) or other steamers\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBy laying the cloth on the bottom of seiro, you can take the steamed food without being stuck on the steamer or the cloth.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlso, it's very convenient because you can easily pull out the steamed dish together with the cloth.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCover the lid of the steamer with a cotton steamer cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease cover the steamer's lid with the cloth when steaming a dish like \u003ci\u003eChawanmushi\u003c\/i\u003e (Japanese steamed egg custard).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt will release the moisture moderately and prevent water droplets from falling on the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlso suitable for draining vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use it for draining vegetables to absorb moisture moderately.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrelatedProducts\"\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth Size Variations\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/sakurado.live\/products\/other-cooking-tools_115\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_45x45_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes S size (45 x 45 cm)\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth S size (45 x 45 cm)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/other-cooking-tools_112\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_66x66_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes 1P size (66 x 66 cm) - 100% Made In Japan\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth 1P size (66 x 66 cm) \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/other-cooking-tools_114\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_88x88_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes L size (88 x 88 cm) - 100% Made In Japan\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth L size (88 x 88 cm)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/other-cooking-tools_113\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_100x100_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes 2L size (100 x 100 cm) - 100% Made In Japan\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth 2L size (100 x 100 cm)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\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;\"\u003eA Simple Recipe Featuring Cotton Steamer Cloth and Bamboo Steamer (Seiro)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChawanmushi (Japanese Steamed Egg Custard)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2018\/08\/a2553_12.jpg\" alt=\"Chawanmushi\" width=\"736\" height=\"414\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2 Egg\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e400 cc Dashi stock\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eto your liking salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e40 g chicken breast\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e4 pieces Shiitake mushrooms\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein an appropriate amount Ginkgo nut\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein an appropriate amount Kamaboko\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein an appropriate amount Parsley\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBreak the eggs into a bowl and add the dashi stock on it. Mix well and strain it with stainer. (Please adjust the taste with salt at your liking).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCut the chicken into bite-size pieces. Cook it into a boil and drain the water well.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCut the shiitake mushroom and peel the thin skin of ginkgo nut.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePour the ingredients except for the parsley to the bowl. Crush any foam on the surface with a bamboo skewer and so on.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteam for about 10 minutes. The dish is steam perfectly if you see a clear soup on the middle. If it still have uncooked side, let it steam for few more minutes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eComplete the steamed chawanmushi with parsley on the top of the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpeaking of the classic steamed dish, “chawanmushi” is the answer. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt has a smooth texture, with the taste of shiitake mushroom that gradually spread which resulting in a savory taste. You can use teacups, cups, or noodle bowls as the chawanmushi’s container.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed Vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2018\/08\/yonron17.jpg\" alt=\"Steamed Vegetables\" width=\"736\" height=\"414\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eappropriate amount Your Favorite Vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWash lightly the seiro with water, and bring lots of water into boil in a pot. Put the seiro above the pot filled with water.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCut your favorite vegetables, can be sweet potato, potato, broccoli, etc. Set and arrange the previously cut vegetables in the seiro.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you use cooking sheet, kitchen paper, or steaming cloth, it will be less dirty and easy to take care with after steaming.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen the water at the pot comes to a boil, set the vegetables in the seiro.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDepending on the type of vegetables, it will be steamed perfectly after 5-10 minutes when the fire goes through.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you bought a seiro, firstly let’s make the healthy and simple steamed vegetable. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMake the temperature not rise above 100°C so the taste of the food can be extracted at an appropriate temperature. If you have fresh seasonal vegetables, why not steamed them with seiro and brings them directly to your dining table?\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\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;\"\u003eOther Tools That You Can Use Along With Cotton Steamer Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo increase the level of your everyday cooking, we recommend a Bamboo Steamer (Seiro), which has been crafted by Yong Long (永龍), a craftsman who has been making bamboo steamers for more than 10 years. You can use this Bamboo Steamer (Seiro) together with the cotton steamer cloth to serve steamed dishes in minutes, without worrying about food sticking to your steamer or the cloth!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYong Long Deep Bamboo Steamer (Tray+Lid Set) ExtraLarge 30cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/yong_long_seiro_30.jpg\" alt=\"Yong Long Steamer\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYong Long (永龍) craftsmen have been making bamboo steamers for more than 10 years. They have carefully crafted this product one part after another by hand. It's perfect for serving side dishes for 1 to 3 people and won't take up too much space on the table.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLarge: 30 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/sakurado.live\/products\/other-cooking-tools_184\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003eWe also provide other types of quality fabrics besides this Cotton Steamer Cloth, which of course, can be essential in improving the quality of your cooking or even Koji Making.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/fermentor_020\"\u003ePolypropylene Cloth (Pairen) For Koji Making and Cooking 94 × 100cm\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/fermentor_013\"\u003e3pcs Set Bleached Cotton Cloth 40 x 90cm For M \u0026amp; L Size Koji Tray\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/fermentor_014\"\u003eTetron Steamer Cloth For Steaming and Making Koji 70 x 70cm - 100% Made In Japan \u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\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;\"\u003eI bought it for the first time. I used to struggle with sticky rice sticking to the pot, but I could peel off the cloth without sticking. It's comfortable to use. \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;\"\u003eI'm surprised that it is more delicious than before just by pulling the steamed cloth. The ingredients aren't fluffy, and it feels plump from the inside. \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;\"\u003eI decided to choose this product, which seems to be thick and durable overall. When I actually spread it out in my hand, I'm satisfied with the solid fabric as I imagined. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Male, 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=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eInstruction Before Using The Product\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● When steaming any ingredient, please place the ingredient on the side where the steam goes well. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please steam vegetables, meat, fish, red rice, etc., at a high temperature of high heat. And steam egg dishes slowly on low heat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrecautions for Using Cotton Steamer Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Before using the cotton steamer cloth, please wash it with hot water. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please wash the cloth with dish soap and dry with sunlight after use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please avoid washing it in a washing machine, and do not use chlorine bleach when washing.\u003c\/span\u003e\u003c\/span\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCare Instruction\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Please hand-wash the cloth with dish soap and dry with sunlight after use. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Please avoid washing it in a washing machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\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\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eApproximately 88 x 88 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003e100% Cotton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n\u003ctd\u003eJapan (Ishimizu)\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\/steamer_cloth_88x88_eng.jpg\" alt=\"Steamer Cloth 88x88cm\"\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":13213695213633,"sku":"130152534","price":825.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/steamer_cloth_88x88_eng.jpg?v=1644225166"},{"product_id":"wholesale-koji-starter_003","title":"[Wholesale 100pc] Koji Starter Powder For Shoyu 20g (For 15kg Portion) Best for Soy Sauce - 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\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 Shoyu\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e100pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/sakurado.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20g x 100pc\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003eRice (domestic), koji starter (domestic)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003eAbout half a year from the manufacture date\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  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e2.7kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\n\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_wholesale.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\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Koji Starter For Shoyu\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 100pc of \u003cb\u003eKoji Starter For Shoyu 20g\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_006\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003c\/p\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;\"\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\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\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, body immunity and skin health will get better. Koji is a fermented food that maintains good gut health. Koji also contains other healthy components such as Vitamin B1, Vitamin B2, Vitamin B6, Vitamin H (Biotin), Pantothenic Acid, and Essential Amino Acids.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n            \u003ch2\u003eOther Wholesale Koji Starters\u003c\/h2\u003e\n            \u003ch3\u003eDiscover other variations of our koji starter.\u003c\/h3\u003e\n            \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/wholesale-koji-starter_004\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_eng_wholesale.jpg\" alt=\"Koji Starter For Miso\"\u003e\n            \u003cp class=\"rp_cap\"\u003eKoji Starter For Miso\u003c\/p\u003e\n            \u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/wholesale-koji-starter_005\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_eng_wholesale.jpg\" alt=\"Koji Starter For Kinzashi Miso\"\u003e\n            \u003cp class=\"rp_cap\"\u003eKoji Starter For Kinzanji Miso\u003c\/p\u003e\n            \u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/wholesale-koji-starter_003\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_eng_wholesale.jpg\" alt=\"Koji Starter For Shoyu\"\u003e\n            \u003cp class=\"rp_cap\"\u003eKoji Starter For Shoyu\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/wholesale-koji-starter_001\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_eng_wholesale.jpg\" alt=\"Chouhaku-kin Koji Starter\"\u003e\n            \u003cp class=\"rp_cap\"\u003eChouhaku-kin Koji Starter\u003cbr\u003e(All purpose white koji starter)\u003c\/p\u003e\n            \u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/wholesale-koji-starter_002\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_eng_wholesale.jpg\" alt=\"Kairyou Chohaku-kin Koji Starter\"\u003e\n            \u003cp class=\"rp_cap\"\u003eKairyou Chohaku-kin Koji Starter\u003cbr\u003e(Extra white koji starter for white fermented food)\u003c\/p\u003e\n            \u003c\/a\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\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 id=\"INDEXblogCard\"\u003e\n\u003ch2\u003eHow To Make Koji?\u003c\/h2\u003e\n\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\"\u003eHow to Make Koji Rice — Without Fail!\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/09\/komekouji_1_95d7ba9d-5659-43fd-887d-fc250d827334_300x.jpeg\" alt=\"how to make koji\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eKoji is a famous mold that is popular in Japan. It is the basic foundation of amazake, soy sauce, sake, and other traditional Japanese fermented foods. The mold, scientifically called Aspergillus Oryzae, is usually inoculated on all kinds of steamed grains like rice, soy, or barley. To make rice koji, steamed rice is sprinkled with koji starter (koji seed) and kept at a controlled temperature. When the mold starts to cover the rice grains, the koji is done and can be used as an ingredient.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\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                                            \n\n\u003c\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":43058404098286,"sku":"86775581-100pc","price":81600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0572_eng_wholesale.jpg?v=1655869697"}],"url":"https:\/\/sakurado.live\/ja\/collections\/%e5%a3%b2%e3%82%8c%e7%ad%8b%e5%95%86%e5%93%81.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}