Soy Sauce Koji Spores

(2 customer reviews)

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

This is a strain for soy sauce with strong protease activity. It is meant for long-term, dark shoyus. If you want to make a light shoyu, A. Sojae is better suited.

According to the producers, this strain takes three days to fully grow on the substrate (soy beans and wheat). In my experience, the koji is finished after 40 hours.

We have a tutorial on how to make soy sauce, check it out here if you haven’t seen it yet.

One bag contains 1.1 g of spores, enough for 5 kg of substrate.

Weight 1.05 g

2 reviews for Soy Sauce Koji Spores

  1. Alex (verified owner)

    This grows very, very quickly, as the page notes. Be prepared to check on it every 8-12h. It needs frequent supervision so it does not sporulate or overheat. If you can do that, it grows very well.

  2. Casper (verified owner)

    My compliments on the great service! Used 1 bag to inoculate about 5 kilo’s of soy + wheat substrate for soy sauce making. Read about the high-risk of overheating for this strain, and decided to take the easier route of fermenting it at room temperature for a longer time, since I don’t have a precise temperature-controlled fermentation room and would have otherwise used the oven. Mycelium growth was clearly visible within 12 hours, but otherwise growth was pretty erratic, sometimes heating up to 37 degrees, sometimes remaining at room temperature for a long time. First signs of sporulation were visible after 6 days, and then stopped by steeping in brine. Any comments are welcome! Overall it was a great experience and brought a lovely aroma into the house :-)

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