Autographed Koji for Life & koji starter


A bilingual book written by Nakaji, fully packed with valuable and indispensable information of koji making. It also gives deep insight about koji and Japanese history and culture as well as useful recipes. This book is absolutely must have for any koji lovers.


*Accompanied by a bag of Hishiroku koji starter for rice/barley.

Out of stock

Additional information

About Koji for Life and author Nakaji

The author Nakaji, one of the most respected figure in the koji community in Japan, generously shares his extensive knowledge and experience of koji making in this concise hands-on book.

Before shifting his focus to spreading koji culture to wider audience, he worked as a head of brewers at Terada-honke, charismatic presence in natural sake making in Japan, for nearly a decade. He is the first person to translate the authentic specialist koji growing method into home context, making koji making accessible to everyone.

Not only explaining the details of practical koji making techniques with many photos and illustrations, the book also refers to the deep cultural and historical insight (such as the connection between koji and Japanese spirituality) as well as various koji ferments’ recipes (miso, sake, amazake, shio-koji etc).

As all 5 stars amazon reviews proves, this is a fabulously amazing book. I am so grateful to Nakaji to bring this wonderful book into the world and feel very proud of being involved in translating the text into English.

About Hishiroku koji starters

A bag of koji starter for rice and barley from Hishiroku contains 20g of koji spores (making 15 kg of koji) will accompany this book.

Hishiroku is a company based in Kyoto who has been producing koji spore at least 350 years and one of only 6 koji spore producers who are strongly supporting whole Japanese fermentation industry. Such a responsibility!

If you would like different starter type, please contact us. Available starters are as follows.

      • Kobukuro Funjyo (for rice and other amylase-oriented substrate)
      • Kinzanji (for legume and other protease-oriented substrate)
      • Shoyu Kobukuro Funjyo (to make koji for soy sauce)

International Shipping

We are happy to ship Koji for Life to anywhere in the world via International Standard. If you don’t find your country of residence in the checkout page, please contact us. We will confirm the shipping fee.

Postage & shipping cost

Please find following the shipping fee :

UK address – £3
EU countries – £6
Rest of World – £8

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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

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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