Powdered KOJI, No MSG. TRY ME It is easy to USE For liquid sauce and dressings Add about 1 teaspoon Kisuke to 34 C of liquid 1-2grams Kisuke for every 100g of liquid measurements dont need to be precise For raw meat, fish, seafood, or vegetables, sprinkle about 1-2 teaspoons or 1-2 of the weight of the ingredients. For already cooked dishes. Just sprinkle about 1-2 teaspoons..

Powdered KOJI, No MSG. TRY ME It is easy to USE For liquid sauce and dressings Add about 1 teaspoon Kisuke to 34 C of liquid 1-2grams Kisuke for every 100g of liquid measurements dont need to be precise For raw meat, fish, seafood, or vegetables, sprinkle about 1-2 teaspoons or 1-2 of the weight of the ingredients. For already cooked dishes. Just sprinkle about 1-2 teaspoons..

Highly suited for aged beef, this KOJI is called KAN KOJI, which is the Japanese traditional all-purpose umami seasoning of rice paste for aging marinade. By just marinating meatbeef, pork, chicken, whatever, seafoods, or vegetables, it brings out the natural aging umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat seafoods. Recommended for AGED BEEF.. Very easy to cook for aged flavor. Just marinate with an ingredient. For meat seafoods, you can enjoy the aging flavor by grilling. For fresh salmon or ham, you can use them for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles tsukemono.. Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. KAN means a coldness of winter in Japanese. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.. Made in AKITA with simple ingredientsRice, Sugar, Salt, Rice Koji, Made of 100 AKITA's rice. Located in northeast Japan, with its blessed climate abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth.. No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue..

Long-haired white spore aspergillus oryzae. Used to ferment soy beans to make soy sauce and miso. Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake. No tendency to brown. Sweet aroma and flavor ideal for shio koji, sweet sake, and white miso.

INCLUDES 4 packets of tempeh starter spores rice, Rhizopus Oligosporus culture and detailed instructions for making your own authentic tempeh. Each packet cultures 2 cups of dried beans, which translates to about 1.5 pounds after soaking, boiling, and culturing.. AUTHENTIC TASTE Tempeh is a delicious Indonesian dish made by fermenting beans so that mycelium knits them together and produces a sort of cake with a nutty, smoky, mushroomy flavor.. VEGAN PROTEIN One of the best homemade meat substitutes you could ask for, finished tempeh can be marinated, sliced, fried, or however you would prepare meat. Put in sandwiches, soup, or level up with vegan bacon or meatless chicken nuggets. VERSATILE This incredible plant based protein is traditionally made with soy beans, but can also be made with black beans, garbanzo beans, mung beans, or adzuki beans, to name a few. This starter contains no soy, so if you're avoiding it, we've got you covered.. HEALTH BENEFITS In addition to boasting 2.5x the protein of tofu, tempeh is a great source of calcium, riboflavin, magnesium, iron, phosphorus, and manganese and as with all fermented foods, contains probiotics for digestive health..

INCLUDES 4 packets of natto starter spores bacillus subtilis natto and detailed instructions for making your own authentic Japanese natto. Each packet yields 6 cups of natto.. VERSATILE While natto exudes a strong, cheese-like odor, its flavor is milder, perfect for complementing a variety of dishes. Traditionally eaten with rice, but also tasty with pasta, tacos, or whatever you like.. HEALTH BENEFITS A great source of vegan protein also contains probiotics and enzymes that promote positive digestive health, as well as potassium, calcium, iron, vitamin K, and many other nutrients.. LONG LASTING Your natto spores can be stored for 6 months in the refrigerator. Once prepared, store in fridge and consume within a week or freeze for later.. BEAN PROTEIN Typically made with soybeans, but can also be made with black beans, garbanzo beans, adzuki beans, and more. Keep in mind, smaller beans work best because the center is more easily reached in the fermentation process..

VERSATILE KOJI STARTER SPORES Powdered Chouhaku-kin 100g 3.5oz is the white long mycelium Aspergillus oryzae for making rice koji, amazake, shio koji, and white miso. Popular in Japan due to its versatility and could maintain its white color. GOOD VALUE 100g3.5oz package can make 100kg 220 lbs of rice koji. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

VERSATILE KOJI STARTER SPORES Powdered Chouhaku-kin 100g 3.5oz is the white long mycelium Aspergillus oryzae for making rice koji, amazake, shio koji, and white miso. Popular in Japan due to its versatility and could maintain its white color. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of rice koji. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

VERSATILE KOJI STARTER SPORES 1 sachet of Powdered Kairyou Chouhaku-kin is the white colored koji kin Aspergillus oryzae for making rice koji, amazake, shio koji, white miso, and light colored miso. GOOD VALUE 20g0.7oz package can make 15kg 33 lbs of rice koji. Higher level of amylase and protease production, thus very versatile for many purposes. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

WHITEST KOJI STARTER SPORES 1 sachet of Powdered Kairyou Chouhaku-kin is the white colored koji mold Aspergillus oryzae for making rice koji, amazake, shio koji, white miso, light colored miso, etc. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of rice koji. Higher level of amylase and protease production, thus most suitable for white-colored fermented foods and drinks. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

IDEAL KOJI STARTER FOR MISO 1 sachet of koji spores Aspergillus oryzae best for making Japanese Miso Paste. Most suitable for Rice Miso and Wheat Miso. GOOD VALUE 20g0.7oz package can make 15kg 33 lbs of rice koji, then please mix with other ingredients soybeans, salt to make miso. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

IDEAL KOJI STARTER FOR SHOYU 1 sachet of yellowish to green colored koji spores Aspergillus oryzae best for making fresh and delicious, full-bodied Japanese Soy Sauce. GOOD VALUE 20g0.7oz package can make 15L of Shoyu Japanese Soy Sauce. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

KOJI STARTER SPORES FOR SOYBEAN KOJI 1 sachet of koji sporeskoji kin Aspergillus oryzae best for making Soybean Koji for making Kinzanji Miso raw miso with vegetables. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of soybean koji, then please mix with other ingredients to make Kinzanji Miso. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

VERSATILE KOJI STARTER SPORES Powdered Chouhaku-kin is the white long mycelium Aspergillus oryzae for making rice koji, amazake, shio koji, and white miso. Popular in Japan due to its versatility and could maintain its white color. GOOD VALUE 20g0.7oz package can make 15kg 33 lbs of rice koji. WHAT IT KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.