Red Rice Koji Spores
From: 6,00€
This is a strain for long-term rice misos, also known as red rice miso.
To avoid any confusion: this is NOT Monascus Purpureus. It is Aspergillus Oryzae. We don’t sell M. Purpureus, as it is both hard to source and hard to grow.
Weight | 0,8 g |
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Amount | For 5 kg, For 50 kg, For 200 kg |
Zsuzsa Balogh (verified owner) –
VERONIQUE FORTIN (verified owner) –
Charlie Gros (verified owner) –
Amazing!!!!
Erlis Themeli (verified owner) –
Delivery was fast, well labelled and accompanied by an explanatory leaflet.
For me, this was the first experience using spores to make koji. I used these spores to inoculate basmati rice and all when fine.
I used the koji to make different short fermentation miso from soya beans, split peas, and dark lentils + dried porcini mushrooms. I made also a long fermentation batch with soya beans.
Armando Trapletti (verified owner) –
Jürgen (verified owner) –
Super fast delivery. Great quality that allows me to produce perfect Koji from different types of rice even with my selfmade stuff. Can 100% recommend the spores!
Guido Bauhammer (verified owner) –
Cédric Laborde (verified owner) –
Fast delivery and perfectly packed. I have already used red koji spores that have worked perfectly with the basic solution, oven and hot water bottles. 4 kg of miso are aging, and I did a little bit of shio koji.
Sebastian Kihlstrand (verified owner) –
Fulvia (verified owner) –
Tobias Friedrich (verified owner) –
Andy Willis (verified owner) –
Xenia Blanco (verified owner) –
Xenia Blanco (verified owner) –
Davide belli (verified owner) –
Sarah F. (verified owner) –
catherine limouzy (verified owner) –
KARLIS LANGINS (verified owner) –
Ludwig Ringbom (verified owner) –
Paul Florence (verified owner) –
Luis Sánchez (verified owner) –
Awesome!
Delphine Rehfuss (verified owner) –
João Alves (verified owner) –
James Sherwin (verified owner) –
Claudia Liliana Quiroz Ramirez (verified owner) –
Eric Morris (verified owner) –
Enrico Bufarini (verified owner) –
Very good products. I use this strain for making sweet red miso (Edo miso) because it needs just one month of fermentation, I cannot wait 12-24 month for red miso. The sweet red miso tastes delicious.
I incubated my Koji at 30 degrees C for 48 hours.
Jean-Luc (verified owner) –
Cultured on basmati rice, at room temp. Kitchen at 25-26°C, rice/koji mat temp at 30-31°C.
Fully grown at 50 hours.
rich overripe fruit fragrance.
Quick and reliable shipment to Switzerland.