✓ Non-GMO ✓ Vegan 1.05 g

Koji Spores (1.05g ) Soy Sauce

Koji Spores Soy Sauce (1.05g) 50 AED

Traditional Hishiroku Soy Sauce Koji Spores, repacked by Tabchilli with cornstarch for accurate distribution. This strain is optimized for soybeans and wheat, and is the essential foundation for crafting authentic soy sauce, tamari, and dark miso with deep umami.

Contents: 1g spores + cornstarch (carrier)

Usage: Suitable for ~2kg substrate (up to 5kg with advanced technique)

Storage: Keep sealed, refrigerate/freezer recommended, use within 12 months

Origin: Spores sourced from Hishiroku (Kyoto, Japan)

Packed in Dubai by Tabchilli

50.00 AED

Inoculates up to 2.5 kg of soybeans & wheat

Order before 7 PM, delivered tomorrow

Delivered chilled, keeps 3 months in the fridge once opened

Free delivery over 200 AED · Next-day UAE dispatch

Ingredients & allergens −

Pure Aspergillus sojae / Aspergillus oryzae spores optimized for shoyu (soy sauce) and dark miso.

✓ Non-GMO✓ Vegan

Nutrition per 100 g +

Energy	79 kJ / 18.81 kcal
Fat	0.80 g
of which saturates	1.57 g
Carbohydrate	1.64 g
of which sugars	0.96 g
Protein	1.24 g
Salt	1.22 g

How to enjoy it +

Inoculate cooked soybeans and roasted cracked wheat to brew traditional fermented soy sauce (shoyu) and rich savory misos.

Storage & shelf life +

Keep stored airtight in the refrigerator or freezer for up to 2 years.

Delivery & returns +

Next-Day UAE Delivery: Orders placed before 7 PM Sunday through Friday are dispatched for next-day delivery in temperature-controlled refrigerated vans.

Emirates Served: Dubai, Abu Dhabi, Sharjah, Ajman, RAK, Fujairah, UAQ, Al Ain.

Freshness Guarantee: If your delivery is anything less than 100% fresh and perfect, contact us at customercare@tabchilli.com for a swift replacement or refund.

What our customers say

★★★★★ 4.9 on Google · 10.3K reviews

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Complete the box

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Koji Spores (1.05g ) Soy Sauce 50.00 AED · 1.05 g

4.9 ★ RATED ON GOOGLE

Loved in Dubai kitchens

Complete the box

Pairs well with

Sauerkraut Beetroot500 g

40.00 AED

Kimchi Original500 g

Medium heat

40.00 AED

Fermented Pickles Original500 g

40.00 AED

Sauerkraut Original500 g

40.00 AED

Frequently asked questions

What are Soy Sauce Koji Spores?

Soy Sauce Koji Spores are a fermentation starter culture containing Aspergillus oryzae, specially selected for fermenting soybeans and wheat. They are traditionally used to make authentic soy sauce, tamari, dark miso, and other Japanese fermented foods.

What is included in this product?

Each pack contains approximately 1.05g of Soy Sauce Koji Spores, consisting of 1g of authentic Hishiroku spores blended with food-grade cornstarch for easier handling and even distribution during inoculation.

What can I make with Soy Sauce Koji Spores?

These spores are ideal for making:
● Traditional Soy Sauce (Shoyu)
● Tamari
● Dark Miso
● Koji Rice
● Other soy-based fermentation projects

What is Aspergillus oryzae?

Aspergillus oryzae is a beneficial fermentation culture that has been used in Japanese food production for centuries. It produces natural enzymes that help break down proteins and starches during fermentation.

Why are these spores recommended for soy sauce?

This Hishiroku strain is specially selected for fermenting soybeans and wheat, helping create the characteristic flavour and rich umami associated with traditional soy sauce and tamari.

How much substrate can one pack inoculate?

One pack is suitable for approximately 2kg of substrate under standard conditions and can be used for up to 5kg by experienced fermenters using advanced techniques.

Are these authentic Hishiroku Koji Spores?

Yes. The spores are sourced from Hishiroku, a renowned koji producer in Kyoto, Japan, and are carefully repacked by Tabchilli in Dubai.

Why are the spores mixed with cornstarch?

The food-grade cornstarch acts as a carrier, making it easier to distribute the spores evenly across your substrate for more consistent fermentation.

How should I store Soy Sauce Koji Spores?

Store the spores in a sealed package in the refrigerator or freezer whenever possible. For best results, use them within 12 months.

Are these spores suitable for beginners?

Yes. Beginners can use these spores by following a trusted soy sauce or koji fermentation recipe. Experienced fermenters can also use them for more advanced fermentation projects.

What is the difference between Soy Sauce Koji Spores and White Koji Spores?

Soy Sauce Koji Spores are specifically selected for fermenting soybeans and wheat, making them ideal for soy sauce, tamari, and dark miso. White Koji Spores are more commonly used for products such as amazake, shio koji, and certain types of miso, offering a cleaner flavour profile.

What makes Tabchilli Soy Sauce Koji Spores different?

Tabchilli carefully repacks authentic Hishiroku Soy Sauce Koji Spores sourced from Kyoto, Japan. Each pack is blended with food-grade cornstarch for accurate application and is specifically intended for creating authentic soy sauce, tamari, and dark miso with rich umami flavour.