We are offering koji starter in three different sizes: for 5 kg, 50 kg and 200 kg of wet… Read more: On Koji Amounts

This article sets out to explain how to make your own soy sauce, also called Shoyu in Japan. First… Read more: How to make Soy Sauce

The spores you can buy from this shop are delivered undiluted. They are pure spores – a really minuscule… Read more: How to dilute the spores

I’ve been asked, understandably, which koji to buy. A choice of 9 different strains may be a bit overwhelming… Read more: Which koji should I buy?

This article sets out to explain what conditions are necessary to grow Koji and how to generate these conditions. An… Read more: What Koji needs to grow and how to provide for its needs

This article sets out to explain what happens to miso and soy sauce when fermenting, i.e. the basic biochemical… Read more: A primer on the biochemistry of miso and soy sauce fermentation