Koji starter culture / tane-koji / 種麹

Koji is a key ingredient in Japanese cuisine and is used to produce soy sauce, miso, sake, and amazake.

These were produced at Hishiroku Moyashi in Kyoto, which has been producing koji for over 300 years. This specific variety is the "Kairyou Chouhaku-kin" which is optimized for converting starch into sugar (amylase).

They were purchased in August 2024 from Japan.

Will ship with fiks ferdig. 150 each.