Koji starters restocked

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The rainy season and plum works

Tsuyu, the rainy season in Japan, is translated as plum rain, because June is the time the plums ripen. The Japanese makes many kinds of plum preserves in this rainy season. I am introducing some plum preserves using koji.

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scallop shoyu and fava shoyu

Two new types of shoyu recently joined in my shoyu collection♥
lovely scallop flavoured shoyu &
gluten free fava shoyu
In this post, these two are analysed.

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What to look for in koji

Commercially available rice koji might look all same in appearance but the enzyme balance could be very different! Are they up to your intended use!?

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Partially polished rice miso

I made very special miso today, which is a privilege as a koji grower. When you make your own koji, you can choose your own substrate and enzyme balance therefore you can design the taste and flavour of miso.

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Haruko

Contents writer

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Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates
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Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

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