- On Koji Amounts
We are offering koji starter in three different sizes: for 5 kg, 50 kg and 200 kg of wet […]
- How to make Soy Sauce
This article sets out to explain how to make your own soy sauce, also called Shoyu in Japan. First […]
- How to dilute the spores
The spores you can buy from this shop are delivered undiluted. They are pure spores – a really minuscule […]
- Which koji should I buy?
I’ve been asked, understandably, which koji to buy. A choice of 9 different strains may be a bit overwhelming […]
- What Koji needs to grow and how to provide for its needs
This article sets out to explain what conditions are necessary to grow Koji and how to generate these conditions. An […]
- A primer on the biochemistry of miso and soy sauce fermentation
This article sets out to explain what happens to miso and soy sauce when fermenting, i.e. the basic biochemical […]
