Koji Spores (1.05g ) Soy Sauce

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.

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

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.

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.

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.

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

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

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

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.

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.

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.