2022年2月17日 · Discover the first step of making Koji, Choosing the right Tane-koji (moyashi). Moyashi is a collection of fungus spores and the starter for making Koji.

2021年8月20日 · In the first article in this series, we opened with a soaring overview of Aspergillus oryzae, or “koji,” covering what it is, why it works, and some of the ways it’s used. In this …

This instructable is here to help those homebrewers to get the best quality Koji available to them, even in remote locations where 98% of the people you meet would never know even what …

2021年7月28日 · To make koji at home, you need the Aspergillus oryzae spores (called tane koji or koji-kin), and an incubating system that can maintain the right temperature and humidity …

We now offer Koji Spores (Tane Koji) from Bio'c (a.k.a. Kojiya Sanzaemon) Make your own Koji at home! We have four different kinds of Koji Spores to make Rice Koji (Kome Koji), Barley Koji …

Tane Koji / Koji Starter: This koji spore is suitable for making Rice Koji which can be used for Amazake and Shio-Koji (salted-koji) making. The color of this spore is white, which results in …

Koji spores or Koji tane (種麹/麹菌) are sold in Japan in two forms. One is as rice that has already been inoculated with koji which is typically brought by people wanting to make Amazake at …

Usually tane-koji makers gives you a guideline, which may even be written on a package, but if you have no direction – start with 3-5 g of tane-koji per a kilo of your substrate, and see how it …

2023年7月12日 · There are six major koji-kin or 'tane-koji' producers (種麹屋 tanekojiya) in Japan. All date back more than one hundred years, placing them among the 33,000 businesses in …

2020年8月24日 · Learn how to easily make koji at home and how to turn this delicious mold into a useful ingredient Asian countries have used for centuries