Soy Sauce Tane Koji (Packet)ーStarter for Homemade Shoyu

$18.00
Limit 5 per order

Soy sauce is where koji stops being a side project and becomes the whole pantry. This is the strain I use on steamed soybeans and cracked roasted wheat to build shoyu koji — the first step before the moromi goes into brine.

It's built for protein. Soybeans are dense, and a rice-miso strain won't break them down far enough; this one carries the protease to turn that soybean protein into amino acids, which is where soy sauce gets its depth. The aroma is the old-fashioned kind, closer to a country brewery than anything modern.

Making shoyu takes a year of patience and almost no daily work. I think it's the most rewarding thing you can do with a jar.

20g

Soy sauce is where koji stops being a side project and becomes the whole pantry. This is the strain I use on steamed soybeans and cracked roasted wheat to build shoyu koji — the first step before the moromi goes into brine.

It's built for protein. Soybeans are dense, and a rice-miso strain won't break them down far enough; this one carries the protease to turn that soybean protein into amino acids, which is where soy sauce gets its depth. The aroma is the old-fashioned kind, closer to a country brewery than anything modern.

Making shoyu takes a year of patience and almost no daily work. I think it's the most rewarding thing you can do with a jar.

20g

  • Soy Sauce Tane Koji (i.e. Koji Spore, Koji Kin)

    This Soy Sauce Tane Koji (made by Hishiroku, from Kyoto) is the best for making soy sauce because it has well balanced enzymes and the aroma of an old-fashioned Koji. The traditional Koji maker, HISHIROKU, has been in business for 300 years in Kyoto.

  • Tane Koji 20g for making 15kg rice-Koji. Tane Koji that can be preserved indefinitely when sealed.

    Upon opening, keep the contents in a cool place. Standard timing is around 6 months.

    After opening: Seal the contents well and keep refrigerated. Usable for about 6 months.

  • Tane Koji, normally refers to spores of Koji-kin. However, spores themselves are weightless so it would float in the air instead of landing on the target. Standard home brewers do not have professional Koji making facilities that can inoculate spores on the grains efficiently, but HISHIROKU has a solution. After collecting spores, HISHIROKU grinds the rice grains into a rice powder. This way, extra weight is added to the spores and they can fall straight down onto the grains of rice. This is the reason why our Koji made from HISHIROKU Tane Koji always works more perfectly.

  • FWe ship within the United States only.

    Orders ship within 5 business days. Standard shipping is $7 per order, no matter how many packets you order.