Koji-kin (Koji Starter, Koji Seeds.. Aspergillus Oryzae) fermentation kit

Koji-kin (Koji Starter, Koji Seeds.. Aspergillus Oryzae) fermentation kitKoji kin Koji Starter Aspergillus Oryzae This little packet of Koji Starter (20g) will make about 15kg Rice Koji (Kome koji). This koji you make is suited for "Miso" Amazake" Shio Koji" Shoyu" making. It is well balanced in enzymatic power and is characterised by an excellent aroma of old fashioned koji. This purple packet is well known all over the fermentation world these days and HISHIROKU has over 300 years of history in Kyoto, Japan, as a

and to top your kombucha or mead jars

Global ferments - injera

A word from the makers:

5cm x height - 10

The mother retained in the vinegar ensures that the vinegar continues to mature

gentle effervescence

Bagel with cream cheese

Words and photography by Anne-Sophie Guillet

Ganko Tamari is naturally brewed in 200-year-old wooden kioke barrels using only Japanese-grown soybeans

with a clear body so you can check on your fermented foods daily without any disruption

making both tempeh and jamu (Indonesia's ancient medicinal drinks)

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