Koji starter for Shôyu (soy sauce)
19,00 $ · En stock
This specialized koji starter is made with a selected strain of *Aspergillus oryzae*, specifically intended for traditional Japanese soy sauce (shoyu) production. Designed to cultivate koji from a mixture of steamed soybeans and roasted wheat, this starter provides the enzymatic activity needed to break down proteins into amino acids and starches into sugars. These transformations are essential for developing the rich umami, depth, and complexity characteristic of traditionally brewed soy sauce. Its enzyme profile is selected for soy sauce fermentation, supporting the preparation of koji that will subsequently be mixed with salt brine (moromi) for long-term fermentation and maturation. Ideal for artisan soy sauce makers, fermentation professionals, and enthusiasts interested in exploring traditional Japanese brewing techniques. Product specifications: - Microorganism: Aspergillus oryzae - Intended application: Soy sauce (shoyu) koji production - Substrate: Steamed soybeans and roasted wheat - Origin: Japan - Recommended for: Artisan and traditional soy sauce production Important : This is a specialized soy sauce koji starter, not a general-purpose koji starter for sake or rice…
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