{"product_id":"koji-starter_045","title":"[Pre-Order] Koji Starter Powder For Shoyu - Aspergillus Sojae 200g (For 1800 liters) Best for Soy Sauce - Product of Nihon Jyozo Kogyo, 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\u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice: Pre-Order Product\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan class=\"red\"\u003eThis is a pre-order product. \u003c\/span\u003eAfter receiving your order, this product requires \u003cspan class=\"red\"\u003e\u003cb\u003e1-2 weeks\u003c\/b\u003e\u003c\/span\u003e for processing before shipping as it will be ordered from the manufacturer.\u003c\/p\u003e\n            \u003cp class=\"mb-0\"\u003ePlease note that cancellations for pre-order products are not accepted after purchase. In case of delays, discontinued product, or stock issues, we will notify you directly. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n  \u003csection\u003e\n\u003ch2\u003eWhat is Aspergillus Sojae?\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3058_01.jpg\" alt=\"Healthy Japanese Ume Extract\"\u003e\n        \u003c\/div\u003e\n\u003cp\u003eAspergillus Sojae is a type of koji spore that is specially used for making soy sauce and miso. Unlike the common koji spore starter (Aspergillus Oryzae), A.Sojae will result in koji with less sweetness, making it perfect to make salty fermented food like soy sauce or miso. \u003cbr\u003e\u003cbr\u003eWhile sake making requires koji starter that has a high ability to decompose rice starch, during soy sauce or miso making, it’s important to use koji starter that can decompose soybean protein, which is the raw material of soy sauce and miso. When A. Sojae and A. Oryzae are compared with each other, it’s clear that A. Sojae has more protease genes that A. Oryzae and work better when decomposing soybean protein. That is why A. Sojae is great for soy sauce brewing.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat’s Special About This Koji Starter?\u003c\/h2\u003e\n\u003cp\u003eThis koji starter is packed with Aspergillus Sojae bacteria. As soon as it is kept in a warm temperature, the spores can grow quickly. The starter is characterized by low alpha-amylase and high proteinase with the distinctive scent of A. Sojae fungus. It is a spore starter that has been favored for a long time with little coloring.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout The Maker\u003c\/h2\u003e\n\u003cp\u003eNihon Jozo has been specializing in making koji starters, seasonings, brewing appliances, and brewing materials for more than 105 years. With a long history and dedication, high quality can be expected from the products.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow To Make Soybean Koji\u003c\/h2\u003e\n\u003cp\u003eSoybean koji is the most common type of koji to make soy sauce or miso. Feel free to use this soybean koji tutorial as a reference.\u003cbr\u003e\u003cbr\u003e*Turn on English CC for subtitles.\u003c\/p\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/QTtHZCRsRgE\" width=\"736\" height=\"350\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eTools and Ingredients of Making Soybean Koji\u003c\/h2\u003e\n\u003ch3\u003eRequired Tools and Ingredients\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/beans_034\"\u003e・Soybeans (proper amount as you like)\u003c\/a\u003e\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_045\"\u003e・Koji starter for beans\u003c\/a\u003e\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/other-cooking-tools_114\"\u003e・Steaming cloth (2 sheets)\u003c\/a\u003e\u003cbr\u003e ・Koji fermenter (fermentation device; you can also use Yogurtia or food warmer)\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003eMore Convenient If You Have\u003c\/h3\u003e\n\u003cp\u003e・Thermometer\u003cbr\u003e ・Rice paddle\u003cbr\u003e ・Steaming cloth (2 sheets)\u003cbr\u003e ・Koji fermenter (fermentation device; you can also use Yogurtia or food warmer)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Steps of Making Soybean Koji\u003c\/h2\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Wash the soybeans, then soak it in water.\u003cbr\u003e2. Boil the soybeans.\u003cbr\u003e3. Sprinkle the koji seed (koji starter) on boiled soybeans (seeding).\u003cbr\u003e4. Keep the soybeans warm.\u003cbr\u003e5. Stir the in-fermenting-process soybeans (First maintenance of koji) (After 18-22 hours)\u003cbr\u003e6. Second maintenance of koji (After 22-42 hours)\u003cbr\u003e7. Complete!\u003c\/p\u003e\n\u003cp\u003eWith these 7 steps, you can make high quality soybean koji.\u003cbr\u003eLet's start making koji!\u003c\/p\u003e\n\u003ch5\u003eStep 1. Wash the Soybeans, then Soak Them in Water\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_04-eng.jpg\" alt=\"step_1_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWash the soybeans properly.\u003cbr\u003eAfter that, discard the dirty water. Then add clean water in the bowl until the soybeans are completely immersed in water.\u003cbr\u003eWrap it with plastic wrap, and soak the soybeans for about 24 hours.\u003cbr\u003e\u003cb\u003eWhen the temperature is high such as in summer, put it in the refrigerator.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5\u003eStep 2. Boil the Soybeans\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_05-eng.jpg\" alt=\"step_2_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003ePour the soybeans along with the water used to soak them into a boiling pan, then boil the soybeans.\u003cbr\u003eFirst, boil the soybeans with high heat until the hot steam rises, then turn to low heat and steam them for 2-3 hours.\u003cbr\u003eIf the soybeans became soft enough that when you pinch it with your thumb and index finger it can be easily crushed, discard the hot water. And so the surface of the soybeans can be dried, move the pot and let the hot steam flow away.\u003c\/p\u003e\n\u003ch5\u003eStep 3. Sprinkle the Koji Seed (Koji Starter) on Boiled Soybeans (Seeding)\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_06-eng.jpg\" alt=\"step_3_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWhen the soybeans are bolied up, put and spread it on a clean tray or a clean dish cloth.\u003cbr\u003ePlease be careful not to burn yourself.\u003cbr\u003eUse a fan to cool the temperature of soybeans.\u003cbr\u003eWhen the temperature of the soybean have cooled down to 36 degrees, sprinkle the prepared koji tarter seed and mix it thoroughly (this step is called \"seeding\").\u003cbr\u003eThe amount of koji starter is usually about 2g of koji starter on 1kg of soybeans.\u003cbr\u003eFor people who try to make barley koji for the first time, it's easier to succeed the breeding of the koji starter if you use 2 times of that amount.\u003cbr\u003e\u003cb\u003eDuring this step, please prepare the koji fermenter\/warming device and warm it until 30℃.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5\u003eStep 4. Keep the Soybeans Warm\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_07-eng.jpg\" alt=\"step_4_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eAfter the seeding step, move the soybeans to a koji box and spread them flat and thin (about 2-3 cm of thinkness).\u003cbr\u003eSo that the soybeans isn't dried off, cover the flattened soybeans' surface with a firmly squeezed clean cloth (disinfect the cloth first with boiling water).\u003cbr\u003ePut it in 28-30℃ pre-warmed fermenter device.\u003cbr\u003eIf you keep a humidity by putting a tray of water in the fermenter, there is no need to cover with cloth.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSince soybean koji is more vulnerable to various bacteria than rice koji and barley koji, keep the soybean temperature below 30℃.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor making this koji, the optimal temperature for breeding the koji starter (Aspergillus oryzae) is around 28-30 degrees. Please keep the rice warm at this temperature.\u003cbr\u003ePlease be careful for not to drop the temperature.\u003c\/p\u003e\n\u003ch5\u003eStep 5. Stir the In-fermenting-process Soybeans (First Maintenance of Koji) (After 18-22 hours)\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_08-eng.jpg\" alt=\"step_5_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eBy this time, the temperature of soybeans will rise.\u003cbr\u003eStir (mix) the soybean, lower the temperature and make the thickness of soybean same on all the surfaces.\u003cbr\u003eStir the soybeans quickly so that the temperature of soybeans doesn't extremely go down.\u003cbr\u003eAlso, when stirring soybeans, wash hands and utensils thoroughly.\u003c\/p\u003e\n\u003ch5\u003eStep 6. Second Maintenance of Koji (After 22-42 hours)\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_09-eng.jpg\" alt=\"step_6_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eWhen 5-6 hours passed after the first maintenance of koji, the koji seed will breed further and the soybean temperature will rise again.\u003cbr\u003ePlease take out the koji box from the fermenter device and lower the soybean temperature to 28-30℃.\u003cbr\u003eWhen the temperature of soybeans rises too much, please lower the temperature by stirring the soybeans.\u003cbr\u003eIf the temperature rises up too much, contamination by natto bacteria etc. will occur, causing the failure of the koji's completion, so please be careful.\u003cbr\u003eTo not raise the temperature of the soybean too much is the important point in the making of soybean koji.\u003c\/p\u003e\n\u003ch5\u003eStep 7. The Completion of Soybean Koji\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_10-eng.jpg\" alt=\"step_7_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf the surface of the soybeans is covered with green spores and the soybeans became loose, then the soybean koji is ready. Please check the breeding\/growth condition of koji.\u003cbr\u003eIf there is no problem in the breeding condition of koji starter on soybean koji, the it's completed.\u003cbr\u003eYou can use this finished soybean koji to make miso, etc. in your home!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Store Soybean Koji\u003c\/h2\u003e\n\u003cp\u003eAfter the soybeans koji is completed, it's recommended to use the koji as soon as possible. Even if it is kept in the place where the temperature is low and the wind circulation are good, if the mass of the koji rice is thick, the fermentation will not stop and the quality of the koji may deteriorate.\u003c\/p\u003e\n\u003cp\u003eIf you plan to save the koji rice for 1-2 days after it's finished, please untangle the clumps in koji rice by massaging it, then spread it as thin as possible and keep it in a cool place.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/m0004_037_eng.jpg\" alt=\"how_to_store_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eStore in the refrigerator: about 2-3 weeks\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen storing in a refrigerator, put it in hygroscopic (material that tends to absorb moisture from the air) paper bag.\u003cbr\u003eIn the refrigerator, it's possible to save the koji rice for about 2-3 weeks.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/m0004_038_eng.jpg\" alt=\"how_to_store_soybean_koji_2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eStore in the freezer: about 1-3 months\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIf you plan to use it later for a long time, put it in a zip lock (a plastic bag with zipper\/fasterner), etc. and keep it in the freezer.\u003cbr\u003eIt's possible to save the koji rice for about 1-3 months in freezer.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat A Good Soybean Koji Is\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f59_11.jpg\" alt=\"result_soybean_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eFrom a good soybean koji, a good aroma like roasted beans will come slightly. If there is an unpleasant smell like a sour smell or a nasty smell, it's most likely that germs have entered and rotted.\u003c\/p\u003e\n\u003cp\u003eAlso, spores are grown strongly on good soybean koji. Its texture will be crumbly and not sticky.\u003c\/p\u003e\n\u003cp\u003eIf you want to check it more detail, cut the bean grain with a knife and look at the cross section. A good soybean koji has a thin white layer between soybeans and spores.\u003c\/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\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter For Soy Sauce - Powdered Aspergillus Sojae Fungal Seed 200g (For 1800 liters)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e180 Days (In dry and cool area, within 10℃~15℃)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eNihon Jozo, Japan\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 alt=\"Koji Starter For Soy Sauce\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3058_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"日本醸造工業株式会社","offers":[{"title":"Default Title","offer_id":43859222724846,"sku":"172113164","price":12980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Nihon_Jozo_With_Halal_logo_added-13.jpg?v=1740728203","url":"https:\/\/sakurado.live\/products\/koji-starter_045","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}