We are offering koji starter in three different sizes: for 5 kg, 50 kg and 200 kg of wet substrate. We are focusing on the amount of koji you can…

This article sets out to explain how to make your own soy sauce, also called Shoyu in Japan. First off, make sure that you have read the article which explains…

The spores you can buy from this shop are delivered undiluted. They are pure spores - a really minuscule amount of spores is needed to inoculate 5 kilograms of steamed…

I've been asked, understandably, which koji to buy. A choice of 9 different strains may be a bit overwhelming when one is just starting out. The most important thing to…

This article sets out to explain what conditions are necessary to grow Koji and how to generate these conditions. An article on the time frame of growing Koji will follow soon. …

This article sets out to explain what happens to miso and soy sauce when fermenting, i.e. the basic biochemical mechanisms that happen during that time. Don't be put off by…