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Shoyu Koji Starter for natrally fermenting wheat and soybean soy sauce ( ageing 6 -12 month).
One starter mak 2 gallons of soy sauce.
All starters come with instructions and recipes. One starter makes 6 pounds of koji.
Making Koji is a two part process.
The first step, mix cooked grains or rice with koji spores.
Then incudate the grain that is mixed with spores for around 48 hours at around 90 degrees.
The second step is mixing koji with other ingredents to create things like amazake, miso and sake.