Koji Spores – Aspergillus oryzae


You will receive:

  • 4 grams Aspergillus oryzae spores
  • Instruction Sheet on HOW-TO make your koji
  • Instruction Sheet on HOW-TO make miso once you have made your koji


Koji is a fermentation starter originating in Japan – Koji refers to a grain (usually rice or barley) that has been inoculated with a type of mold called Aspergillus Oryzae or koji-kin. While yeast is the magical key to many western food favorites – wine, bread and beer for example– molds and especially koji serves a similarly vital role in Japanese cuisine, kicking off fermentation in sake, soy sauce, miso and mirin, to name a few.

Although rice is the most common grain used to make koji, other grains like barley can be used, or even legumes like soy beans. Nuts and seeds can also be used to make koji, if you’re feeling particularly experimental!

The process of making koji takes up to 48 hours. Spore last in the fridge for 5 years.

See how beautiful the mycelium looks after 48 hours!


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