KOJI KIN starter spore culture 20g for SOY SAUCE 15kg ingredients Japan

Description: Item Description ・Includes practical SOYBEAN KOJI and SOY SAUCE making instruction ・We are offering Japanese chopsticks as a bonus for all customers making purchase This is a specialized Koji starter, manufactured using green spores of Aspergillus oryzae. It features rapid spore germination and strong protease activity, making it ideal for soy sauce production. The shelf life is 6 months from the date of purchase. Please store it in the refrigerator for optimal quality. If you're preparing koji in small quantities, we recommend using 2 to 3 times the standard amount for best results. Usage Example:- For 15 kg of unwashed raw material, use 20 g of Koji starter.- For 1.5 kg of unwashed raw material, use 4 to 5 g of Koji starter. Name: Koji starter small bag powder for Soy SauceIngredients: Aspergillus oryzaeExpiration date: About 6 monthsStorage method: preservation at refrigerator Q1: What is the shelf life of the Koji starter? Unopened: Store in the vegetable compartment of the refrigerator for about 6 months as a guideline.After opening: Seal it in a Ziplock bag and store in the vegetable compartment of the refrigerator. Please use it up within about 6 months.Q2: How should I store the finished rice koji? If you're using it within 1-2 days: Store in a cool, dark place below 15°C.If not using for 2 days to 3 weeks: Store in the refrigerator.If not using for more than 3 weeks: It can be stored in the freezer for up to 3 months.Q3: Can I drink the Koji starter directly? No, it's not intended for drinking. Please refrain from consuming it directly. For supplements, we recommend Ueda's naturally fermented lactobacillus or Mobile Mygurt. Q4: How much Koji starter should I use when making rice koji? The amount of Koji starter should be approximately 1.3g-10g per 1kg of uncooked rice (about 0.2g-2g per cup). If you're inexperienced, using a larger amount is advisable. There's no issue with using more starter. About the final yield:Steaming the raw rice will roughly increase its volume by 1.8 to 2 times. If it successfully turns into koji, the volume will be about 0.9 times that amount. Therefore, the finished koji will be about 1.62 (1.8 x 0.9) to 1.8 times the amount of the original raw rice. For example, if you start with 1kg of raw rice, the finished koji will weigh between 1.62 and 1.8 kg. (These are approximate amounts; the actual yield may vary depending on the water absorption, steaming, and fermentation conditions.) Q5: My finished rice koji has turned reddish-brown and smells off. Can I still use it? It's likely that contamination has occurred during the process. Do not use it. Sterilize your fermentation tools well, and try using more Koji starter next time (about 3-4 times the usual amount). This will make the environment more conducive for fermentation. Also, pay attention to temperature control during fermentation. ShippingEconomy Shipping=We will ship using either Japan Post's Small Parcel or other services equivalent to those.Ships within 5 business days of ordering.It will usually arrive in 11 to 23 business days after shipment. PaymentSupports managed payments Please pay within 2 days after auction is finished. GuaranteeWe offer a 30 Day Money Back Guarantee.If you are not completely satisfied with your purchase, we will offer you a full refund or exchange.When you return the item, please be sure that shipping cost is at your own expense. Customs DutyImport duties, taxes, and charges are not included in the item price or shipping cost. These charges are the buyer's responsibility.Please check with your country's customs office to determine what these additional costs will be prior to bidding or buying. About UsWe are located in Japan. It's our pleasure to make you happy by proposing our recommend item. If you have any questions or request about items' please feel free to ask us. Thank you for your understanding.

Price: 20.9 USD

Location: Kasuya-machi, Fukuoka

End Time: 2024-11-24T03:43:33.000Z

Shipping Cost: 0 USD