Koji Starter


The Koji Starter ferment is made in France with 100% organic ingredients. It allows the making of rice and barley Koji and it’s particularly suitable for making red and white miso.

Very rich in spores, the ferment is produced regularly which guarantees a high quality ferment and real ease of use. The products are subject to regular laboratory controls. 

Dosage: 3g per kg of dry seeds
A bag of 10 g allows the production of 7.5 kg of Koji
A 25g bag allows the minimum production of 19kg of Koji

Ferment strain: Aspergillus Oryzae

Ingredients: Rice*, Aspergillus Oryzae

* ingredients produced by Organic Farming

Storage conditions: Store the starter preferably in a cool and dry place in an airtight container.

Shelf life: The Koji starter has no expiry date but loses its strength over time, which is why it is advisable to use it within one year of receipt. If you have exceeded the date mentioned on the product, add more ferment than usual when preparing your Koji.

Conditions of use: See the Miso page to learn how to make koji with this ferment.

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