Discover fresh Koji, Koji spores, and other ingredients for your own fermentation. Whether Miso, Shoyu, or new fermentation projects – here you'll find the foundation to experience traditional Japanese fermentation at home. With high-quality cultures and carefully selected ingredients, ferments full of character and flavor are created.
Which Koji spores are right for your ferment?
Our guide shows you the most important differences and applications of the various cultures.
| Koji-Kultur | Typische Rohstoffe | geeignet für | Enzym-Schwerpunkt / Eigenschaft | Geschmack |
|---|---|---|---|---|
| Kome Koji-Kin – Weiß | Reis & anderes Getreide | Miso, Shoyu, Amazake, Shio Koji, Sagohachi, Mirin | Sehr hohe Amylaseaktivität – wandelt Stärke besonders effizient in Zucker um. Das Myzel wächst tief in das Reiskorn und ist vergleichsweise einfach zu kultivieren. Ideal für Anfänger & Allrounder | Mild, süßlich, ausgewogen |
| Mame Koji-Kin | Sojabohnen | Herzhaftes Miso, Tamari, kräftige Shoyu | Hohe Proteaseaktivität – baut Sojaproteine ab und fördert die Bildung von Aminosäuren. | Kräftig, herzhaft, intensiv umami |
| Shoyu Koji-Kin – Dunkel | Getreide & Hülsenfrüchte | Dunkle Shoyu | Hohe Proteaseaktivität, angenehmes Aroma und vergleichsweise einfache Handhabung. | Herzhaft, aromatisch, vollmundig |
| Shoyu Koji-Kin – Hell | Getreide & Hülsenfrüchte | Helle Shoyu / Shiro Shoyu | Hohe Amylaseaktivität – sorgt für eine starke Stärkeverzuckerung. | Mild, süßlich, klar |
| Mugi Koji-Kin | Gerste & anderes Getreide | Gerstenmiso, Fischsauce | Hohe Enzymaktivität sorgt für einen schnellen Abbau der Ausgangsstoffe. | Süßlich, malzig, kräftig umami |
| Miso Koji-Kin | Reis & anderes Getreide | Miso | Auf die Miso-Herstellung ausgerichtete Enzymzusammensetzung. | Besonders herzhaft, tief und vollmundig |
| Mirin Koji-Kin | Reis & anderes Getreide | Mirin | Hohe Amylaseaktivität – produziert besonders viel Zucker. | Deutlich süß, rund, mild |
| Sake Koji-Kin | Reis & anderes Getreide | Sake | Unterstützt die Bildung aromatischer Verbindungen. | Blumig, elegant, fruchtig |
| Shochu Koji-Kin – Weiß | Reis & anderes Getreide | Shochu | Bildet während der Kultivierung Zitronensäure und andere Fruchtsäuren. | Fruchtig, frisch, angenehm säuerlich |
| Shochu Koji-Kin – Schwarz | Reis & anderes Getreide | Shochu | Zitronensäure stärker ausgeprägt als bei der weißen Variante. Bildet schwarze Sporen. | Säuerlich, kräftiger Geschmack |
Koji culture produces a variety of enzymes. These are important for the subsequent fermentation and the flavor profile of the final product. Amylases and proteases are particularly important here. What is the difference? Amylase breaks down starch into shorter oligosaccharides and monosaccharides. This creates a lot of sweetness. Protease breaks down proteins into peptides and amino acids. These contribute significantly to umami and fullness of flavor.
| What do you want to achieve? | Enzyme Focus | Typical cultures | Result |
|---|---|---|---|
| Much sweetness | High amylase / lower protease | White Rice Koji, Mirin Koji Starter, Light Soy Sauce Koji Starter, Sake Koji Starter | Starch is intensively broken down into sugar → more sweetness |
| Intense Umami & Full-Bodied Flavor | High protease / low amylase | Mame Koji-Kin, Shoyu Koji-Kin Dark, Miso Koji-Kin | Proteins are broken down into amino acids → more umami & depth |
Which Koji culture is best for beginners?
For beginners, we recommend Kome Koji Kin White. It is versatile and suitable for many classic Koji products. Furthermore, rice is a particularly good starting material for learning the basics of Koji cultivation.
I want to make miso – which Koji culture should I use?
You can use different Koji cultures for miso. If you want to make Koji yourself from spores and are working with it for the first time, Kome Koji Kin White is a good and versatile choice. It is even easier to use our pre-made Kome Koji or Mugi Koji. For particularly strong, protein-rich miso, a protease-strong culture like Mame Koji-Kin can also be interesting.
What is the difference between Shoyu Koji-Kin Dark and Light?
Simply put: Dark = more protease, Light = more amylase.
The dark variant is therefore particularly suitable for strong, umami-rich shoyu. The light variant supports stronger starch saccharification and is suitable for lighter, sweeter shoyu styles.
What is the difference between Shochu Koji-Kin White and Black?
Both cultures are used for shochu and form citric acid during cultivation. The main visible difference is the spore color: White forms light yellowish spores, while Shochu Koji-Kin Black, on the other hand, forms black spores. The black variant is often described as having a somewhat rounder and stronger aroma.
Why are there so many different Koji cultures?
Koji cultures differ in their enzyme activity and aroma profile, among other things. Depending on whether you want to develop more sweetness, umami, acidity, or certain aromas, a different culture may be more suitable. That's why there are specialized cultures for, for example, miso, shoyu, mirin, sake, or shochu.
Can you make more Koji from finished Koji?
Yes. For this, the Koji should be ripened longer so that it forms a lot of spores. This is because Koji is propagated via spores, not via mycelium. However, to avoid propagating contaminants and to ensure that the spores remain vital for generations, most Koji producers in Japan use purchased spores.
Can you make new tempeh from existing tempeh?
Yes. However, you should either use very fresh tempeh and immediately start the next tempeh with it, or you should long-ferment tempeh starter culture, which will have formed many spores. Please inform yourself thoroughly before attempting this! Since the culture can easily be contaminated with undesirable microorganisms, tempeh starter culture is the better choice for reliable results.
