Koji spores-white-front
✓ Non-GMO ✓ Vegan ✓ Gluten-Free 1.05 g

Koji Spores (1.05g) White

★★★★★ 4.9 (121 reviews) · 1.05 g
50.00 AED
Inoculates up to 2.5 kg of polished rice
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

Pure Aspergillus oryzae spores for white rice koji (kome koji).

✓ Non-GMO✓ Vegan✓ Gluten-Free

What our customers say

★★★★★ 4.9 on Google · 10.3K reviews
Read all Google reviews →
Complete the box

Pairs well with

Sauerkraut Beetroot (500g)
Sauerkraut Beetroot (500g)
40.00 AED
Kimchi Original (500g)
Kimchi Original (500g)
40.00 AED
Fermented Pickles Original (500g)
Fermented Pickles Original (500g)
40.00 AED
Sauerkraut Original (500g)
Sauerkraut Original (500g)
40.00 AED
Koji Spores (1.05g) White
Koji Spores (1.05g) White 50 AED · 1.05 g
4.9 ★ RATED ON GOOGLE

Loved in Dubai kitchens

Complete the box

Pairs well with

Sauerkraut Beetroot (500g)
Sauerkraut Beetroot500 g
40.00 AED
Kimchi Original (500g)
Kimchi Original500 g
Medium heat
40.00 AED
Fermented Pickles Original (500g)
Fermented Pickles Original500 g
40.00 AED
Sauerkraut Original (500g)
Sauerkraut Original500 g
40.00 AED

Frequently asked questions

Koji spores-white-front

White Koji Spores are a starter culture containing Aspergillus oryzae, a beneficial fermentation mold traditionally used in Japanese fermentation. They are commonly used to make miso, amazake, shio koji, sake, and other fermented foods.

Each pack contains approximately 1.05g of White Koji Spores, consisting of 1g of Hishiroku White Koji Spores blended with food-grade cornstarch for easier and more even application during inoculation.

These spores are suitable for making a variety of traditional fermented foods, including:
● Miso
● Amazake
● Shio Koji
● Sake
● Koji Rice
● Other koji-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 convert starches and proteins during the fermentation process.

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

Yes. The spores are sourced from Hishiroku, a respected producer in Kyoto, Japan, and are carefully repacked by Tabchilli in Dubai for convenient home use.

Yes. The spores are pre-mixed with food-grade cornstarch to make measuring and evenly distributing them over the substrate easier.

Store the package sealed in a refrigerator or freezer whenever possible. Proper storage helps maintain the quality of the spores. For best results, use within 12 months.

Yes. White Koji Spores can be used by beginners as well as experienced fermenters. Following a reliable koji recipe or fermentation guide is recommended for first-time users.

These spores are suitable for home and small-scale fermentation projects. Commercial users should ensure they follow all applicable food production regulations and quality standards.

White Koji is known for its clean flavour profile and strong enzyme activity, making it a popular choice for producing miso, amazake, shio koji, and sake. Different koji strains are selected depending on the type of fermented food being produced.

Tabchilli carefully repacks authentic Hishiroku White Koji Spores sourced from Kyoto, Japan. Each pack is blended with food-grade cornstarch for easier handling and provides reliable performance for a wide range of traditional Japanese fermentation projects.