Koji spores-soy-front
✓ Gluten-free 1.05g Soy Sauce

Koji Spores

★★★★★ 5.0 · 914 Google reviews
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
20 servings
Order in 3h 20m, delivered tomorrow
Delivered chilled, keeps 3 months in the fridge
Free delivery over 200 AED · Next-day UAE dispatch

Napa cabbage, radish, spring onion, gochugaru (Korean chilli), garlic, ginger, natural sea salt.

Contains: fish Not vegan✓ Gluten-free ✓ No added sugar
Energy79 kJ / 18.81 kcal
Fat0.80 g
of which saturates1.57 g
Carbohydrate1.64 g
of which sugars0.96 g
Protein1.24 g
Salt1.22 g

Serve alongside burgers, sandwiches, grilled meats, grain bowls, wraps, or enjoy straight out of the jar as a crunchy, probiotic-packed snack.

Keep refrigerated (2°C – 6°C). Shelf life is up to 1 year unopened. Once opened, consume within 3 months and ensure the vegetables remain submerged in brine.

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 Koji Spores buyers say

★★★★★ 4.9 on Google · 10.3K reviews
Read all Google reviews →
★★★★★

“Proper authentic fermentation, not the vinegary supermarket stuff. Perfectly crunchy, tangy, and deeply flavorful. Now in our regular box every month.”

Purchased: Koji Spores
Sarah K. ✓ Verified Buyer · Dubai Marina
★★★★★

“Spicy, tangy and wonderfully balanced. My family eats it with rice bowls and wraps. You can really tell it is handmade with active live cultures.”

Purchased: Koji Spores
Tariq M. ✓ Verified Buyer · Abu Dhabi
★★★★★

“The quality and packaging are second to none. Delivered chilled right to our doorstep next day. Noticeable improvement in digestion within two weeks!”

Purchased: Koji Spores
Elena R. ✓ Verified Buyer · Downtown Dubai
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Koji Spores
Koji Spores 50.00 AED · 1.05g Soy Sauce

Frequently asked questions

Koji spores-soy-front

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.

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.