Soy Koji Spores

(1 customer review)

6,00 incl. VAT (5,45 excl. VAT)

Description

Best suited for growing on soybeans. This strain has good fragrance, medium amount of amylase, but strong proteolytic power, perfect for hatcho miso.

One bag contains 0.8 g of spores, enough  for 5kg of cooked substrate.

Additional information

Weight 0.8 g

1 review for Soy Koji Spores

  1. Alex (verified owner)

    I use this on broad beans (aka fava beans) to make red oil doubanjiang (loosly based on this recipe: https://www.chinasichuanfood.com/doubanjiang/) and it works quite well. You do need to be careful not to inoculate too long — it’s a trickier fermentation than koji rice. Competitor molds and bacillus like to get started around 48h, and I’ve lost a few trays to it.

    The key, I’ve found, is to think of it as a 36 hour process — you get 36 hours to grow koji, at which point you need to end the fermentation. The goal is that the koji get as far as it can in that time. This is a good koji for doing that with as it grows quickly on broad beans. I also use 2-3x the recommended amount of spores to give it every advantage I can. The recipe I link says to wait for it to sporulate, but I am not sure it’s necessary.

    I made my first batch 6 months ago using this spore line, and have already eaten some of it, so I know it works. I have a bunch more batches in various stages.

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