Koji Starter – 15 g

Start exploring the fascinating world of koji fermentation with our 15 g Koji Starter. This starter is a blend of koji culture and rice, designed to help you grow your own koji at home and create a variety of traditional and modern Asian fermented foods.

Koji is traditionally made by growing a beneficial fermentation culture on cooked grains such as rice. Once established, the koji produces enzymes that break down starches and proteins, creating the deep umami flavour, natural sweetness and complexity that makes koji such a versatile ingredient.

Our 15 g pack is typically enough to inoculate approximately 5 kg of cooked rice, making it an economical way to get started with koji fermentation.

What can you make with koji?

Koji is incredibly versatile and can be used as the starting point for a wide range of fermented foods and seasonings, including:

• Miso – traditional fermented soybean or bean paste
• Shio koji – a savoury fermented seasoning and marinade
• Amazake – a naturally sweet fermented rice drink or ingredient
• Koji rice – the foundation for many koji-based recipes
• Koji marinades – use the enzymes to help tenderise meat and develop flavour
• Fermented sauces and seasonings – create rich, complex umami flavours
• Japanese-inspired fermented foods and other creative fermentation projects

What’s in the packet?

This is not a packet of pure Aspergillus spores. The starter is supplied as a rice-based koji starter culture, making it convenient for home fermentation projects.

Pack size: 15 g
Typical yield: Approximately 5 kg of rice
Type: Rice-based koji starter culture
Use: For growing koji and making a variety of fermented foods and seasonings

Getting started with koji fermentation

Koji requires the right combination of cooked grain, moisture, warmth and time to grow successfully. Once you have grown your koji, it can be used immediately or incorporated into recipes such as miso, shio koji and other fermented foods.

Important

Koji fermentation requires careful attention to temperature, hygiene and moisture. Always follow a reliable koji preparation method and discard the batch if it develops unusual colours, smells or signs of contamination.