TANE KOJI (A.ORYZAE) 15G + THE ORIGINAL TEXT BOOK "THE KOJI AND CO GUIDE TO KOJI FERMENTATION 2020"

NATIONWIDE SHIPPING in Australia and New Zealand

The Tane Koji comes with a hard copy of the very basic instruction for Koji making at home.

The original text book "The Koji and co Guide to Koji Fermentation 2020" is consist of 12 pages and has a very practical list of equipments that you can get in Australia and all the basic procedure to make Kome Koji at home.

The textbook is designed for Koji making beginners to learn basics step by step, and the content is focused on very essentials and shaved off excessive information so that you won’t be overwhelmed before even making your first batch of Koji.
Let’s get started with the least but necessary instruction.

The Koji making also depends on the types of Tane Koji you are using. In Australia, we have this premium Tane Koji exclusively imported from Kawachi Genichiro Shoten in Kagoshima, Japan, that is also excellent for Barley Koji making too.
The grained Tane Koji very well spread onto grains and grows fast by its distinguishing high enzymatic activity.

A packet of Tane Koji (A.oryzae) 15g is to make 15 kg of Rice Koji.
The Kawachi-Kin Ki-Koji spore is the strain carefully selected that produces both enzymes amylase and protease effectively, thus very well-balanced spore for Koji making suitable for various purposes from Amazake making to Miso making.

Tane Koji from ‘Kawachi Genichiro Shoten’ are only available at Kawachi Genichiro Shoten in Kagoshima onsite and at a few stores around the region.