{"title":"Selber Fermentieren","description":"\u003cp\u003eEntdecke frischen \u003cstrong\u003eKoji\u003c\/strong\u003e, Koji-\u003cstrong\u003eSporen \u003c\/strong\u003eund weitere Zutaten für deine \u003cstrong\u003eeigene Fermentation\u003c\/strong\u003e. Ob \u003cstrong\u003eMiso\u003c\/strong\u003e, \u003cstrong\u003eShoyu \u003c\/strong\u003eoder neue \u003cstrong\u003eFermentationsprojekte \u003c\/strong\u003e– hier findest du die Grundlage, um traditionelle japanische Fermentation zuhause selbst zu erleben. Mit hochwertigen Kulturen und sorgfältig ausgewählten Zutaten entstehen Fermente voller \u003cstrong\u003eCharakter \u003c\/strong\u003eund \u003cstrong\u003eGeschmack\u003c\/strong\u003e.\u003c\/p\u003e","products":[{"product_id":"tempeh-starter-15g","title":"tempeh starter 15 g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTempeh starter culture for making tempeh\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore type:\u003c\/strong\u003e \u003cem\u003eO. Rhizopus\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 15 g (makes about 6 kg of tempeh)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 4 g spores per kg beans\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of soybeans are soaked, drained, steamed and then cooled to body temperature. 4 g of spores are added to these. The result is about 1.7 kg of tempeh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Belgium\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":35569303617700,"sku":"TSP15","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/tempehstarter15g.jpg?v=1709740074"},{"product_id":"kome-koji","title":"kome koji 500g ","description":"\u003ctable style=\"width: 535px;\" height=\"465\" data-mce-style=\"width: 535px;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 525px;\" data-mce-style=\"width: 525px;\"\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003e\u003cstrong\u003enaturally fermented, gently\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003edried, gluten-free,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003evegan,\u003c\/strong\u003e \u003cstrong\u003ehandmade\u003c\/strong\u003e \u003cstrong\u003ein Berlin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOrganic Kome Koji, also known as Rice Koji, is white rice that has been fermented with Koji Kin, a noble Japanese mold called \u003cem\u003eAspergillus oryzae\u003c\/em\u003e. This process takes two days. It is then gently dried at a low temperature over a period of 24 hours. The result of this complex fermentation and drying is a ferment with a sweet, mushroomy taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdetails open=\"\"\u003e \u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eHow to use\u003c\/span\u003e \u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOrganic rice koji is an indispensable raw material for the classic production of various Japanese ferments, including \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003emiso\u003c\/a\u003e , \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/shoyu\"\u003eshoyu\u003c\/a\u003e , \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/shio-koji\"\u003eshio koji\u003c\/a\u003e or sake. In addition, it can even be ground into powder in a blender to make koji salt or dry marinades. \u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eTo make tea with Kome Koji, first roast a portion of dried Kome Koji in a pan until golden brown. Then add a tablespoon to a cup and pour hot water over it.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOn the back of the packaging you will find recipe suggestions for \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/amazake\"\u003eAmazake\u003c\/a\u003e, \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/shio-koji\"\u003eShio Koji\u003c\/a\u003e and \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003eMiso\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eYou can also get \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/koji-frisch-500g\"\u003efresh\u003c\/a\u003e Kome Koji. We also offer \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/mugi-koji-500g\"\u003eMugi Koji\u003c\/a\u003e , a barley koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eBackground\u003c\/span\u003e \u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eKome Koji is a traditional fermented food in Japan known for its natural health-promoting properties. In fact, rice koji can be considered an enzyme-rich wonder food that offers numerous health benefits as well as positive beauty effects.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eThe basic properties of rice koji include the breakdown of starch into glucose and the conversion of protein into amino acids. The products created during this fermentation process contribute to the umami flavor and aroma. In addition, rice koji contains valuable nutrients such as vitamins and antioxidants.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eIn Japanese cuisine, Kome Koji is often used as a popular natural flavor enhancer to enhance sweetness, richness, umami and aromas. It is also popular for improving the texture of fish and meat dishes by making them airy and tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eIngredients\u003c\/span\u003e \u003cbr\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eRice* (Piedmont), \u003cem\u003eA. oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e*certified organic\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eDE-ÖKO-070 (organic control body)\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eYou can find out more about our raw materials \u003ca href=\"https:\/\/mimiferments.com\/en\/pages\/unsere-rohstoffe\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 525px;\" data-mce-style=\"width: 525px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":35569304010916,"sku":"KK500","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/kome-koji_39b6629b-441d-4b00-bc8c-9417ad8efc7f.jpg?v=1693209040"},{"product_id":"kome-koji-frisch-500g","title":"kome koji fresh 500g ","description":"\u003ctable style=\"width: 537px;\" data-mce-style=\"width: 537px;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 527px;\" data-mce-style=\"width: 527px;\"\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003e\u003cstrong\u003enaturally fermented,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003eraw, gluten-free,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003evegan,\u003c\/strong\u003e \u003cstrong\u003ehandmade\u003c\/strong\u003e \u003cstrong\u003ein Berlin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eFresh organic Kome Koji is white rice that has been fermented with Koji Kin, a noble Japanese mold called \u003cem\u003eAspergillus oryzae\u003c\/em\u003e. This process takes over two days. After that, the rice is completely covered with the Koji fungus and has a slightly sweet, mushroomy-nutty smell and taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eHow to use\u003c\/span\u003e \u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eFresh Kome Koji is an indispensable raw material for the preparation of classic Japanese fermentation products such as \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003emiso\u003c\/a\u003e , sake, \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/shio-koji\"\u003eshio koji\u003c\/a\u003e or \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/amazake\"\u003eamazake\u003c\/a\u003e. In addition, it can be roasted and then enjoyed as an infused drink.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOn the back of the packaging you will find recipe suggestions for \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/amazake\"\u003eAmazake\u003c\/a\u003e, \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/shio-koji\"\u003eShio Koji\u003c\/a\u003e and \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003eMiso\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eYou can also get gently dried \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/kome-koji\"\u003eKome Koji\u003c\/a\u003e .\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eBackground\u003c\/span\u003e \u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eKome Koji is a traditional fermented food in Japan known for its natural health-promoting properties. In fact, rice koji can be considered an enzyme-rich wonder food that offers numerous health benefits as well as positive beauty effects.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eThe basic properties of rice koji include the breakdown of starch into glucose and the conversion of protein into amino acids. The products created during this fermentation process contribute to the umami flavor and aroma. In addition, rice koji contains valuable nutrients such as vitamins and antioxidants.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eIn Japanese cuisine, Kome Koji is often used as a popular natural flavor enhancer to enhance sweetness, richness, umami and aromas. It is also popular for improving the texture of fish and meat dishes by making them airy and tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eIngredients\u003c\/span\u003e \u003cbr\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eRice* (Piedmont), \u003cem\u003eA. oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e*certified organic\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eDE-ÖKO-070 (organic control body)\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eYou can find out more about our raw materials \u003ca href=\"https:\/\/mimiferments.com\/en\/pages\/unsere-rohstoffe\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 527px;\" data-mce-style=\"width: 527px;\"\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eImportant notes:\u003c\/strong\u003e\u003c\/span\u003e Fresh Koji rice is produced weekly on Wednesdays. If the product is out of stock online, you have still the option of placing a pre-order. Please note that in this case it may take up to a week for the order to be dispatched due to the specifics of the production of this material. You can contact us by email if you have any further questions. \u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eThis koji is not dried and therefore slightly moist, which is why it has a limited shelf life.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eWhen shipping, it is particularly important to ensure that the product can be received immediately, otherwise it can spoil quickly. In such cases, we cannot accept liability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":35569307517092,"sku":"KKF500","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/komekojifrisch.jpg?v=1721404033"},{"product_id":"mugi-koji-500g","title":"mugi koji 500g ","description":"\u003ctable height=\"465\" style=\"width: 535px;\" data-mce-style=\"width: 535px;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 525px;\" data-mce-style=\"width: 525px;\"\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003e\u003cstrong\u003enaturally fermented, gently\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003edried,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003evegan,\u003c\/strong\u003e \u003cstrong\u003ehandmade\u003c\/strong\u003e \u003cstrong\u003ein Berlin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOrganic Mugi Koji, also known as barley koji, is barley grains that have been fermented with Koji Kin, a noble Japanese mold called Aspergillus oryzae. This process takes two days. This is followed by gentle drying at a low temperature over a period of 24 hours. The result of this complex fermentation and drying is a ferment with a sweet, mushroomy taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eHow to use\u003c\/span\u003e \u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eMugi Koji is used for the traditional production of \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\/products\/mugi-miso\"\u003eMugi Miso\u003c\/a\u003e, Mugi Shio Koji or Barley Amazake.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOrganic Mugi Koji, also known as Barley Koji, can be used to make Japanese ferments similar to \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/kome-koji\"\u003eKome Koji\u003c\/a\u003e. Since the barley groats contain more flavor than white rice, Mugi Koji is usually used in Japan for \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003emiso\u003c\/a\u003e. But Mugi Amazake or Mugi Sake are also delicious. You can also use it to make \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/shio-koji\"\u003eShio Koji\u003c\/a\u003e, or pulverize it with salt to make Koji salt or dry marinade.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOn the back of the packaging you will find recipe suggestions for Mugi Koji Cha, Amazake and Miso with Mugi Koji.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eIngredients\u003c\/span\u003e \u003cbr\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e\u003cstrong\u003eBarley*\u003c\/strong\u003e (Middle Franconia), \u003cem\u003eA. oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e*certified organic\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eDE-ÖKO-070 (organic control body)\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eYou can find out more about our raw materials \u003ca href=\"https:\/\/mimiferments.com\/en\/pages\/unsere-rohstoffe\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 525px;\" data-mce-style=\"width: 525px;\"\u003e\u003cbr\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":35569307549860,"sku":"MK500","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/mugi-koji-neu_75d251e1-3b86-4b23-9677-4c50a0b46ee7.jpg?v=1693209057"},{"product_id":"mugi-koji-kin","title":"mugi koji-kin","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBarley Koji Spores\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e Aspergillus oryzae\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g \/ 15 g (each yields approx. 5 kg or 50 kg of finished barley koji)\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of barley groats are soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to these. The result is barley groats koji.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg barley groats\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"1.5g","offer_id":43671217570058,"sku":"KSMU1,5","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"15g","offer_id":43671217602826,"sku":"KSMU15","price":40.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/mugikojikin.jpg?v=1677080340"},{"product_id":"miso-koji-kin","title":"miso koji-kin","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRice Koji spores for making Miso\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g \/ 15 g (each yields approx. 5 kg \/ 50 kg of finished rice koji)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg rice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of dry rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to this rice. The result is rice koji for making miso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"1.5g","offer_id":43681992311050,"sku":"KSM1,5","price":5.9,"currency_code":"EUR","in_stock":false},{"title":"15g","offer_id":43681992376586,"sku":"KSM15","price":40.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/misokojikin.jpg?v=1677080314"},{"product_id":"kome-koji-kin-weiss","title":"kome koji-kin white","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRice Koji Spores (white)\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType of spores:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g \/ 15 g (yields approx. 5 kg \/ 50 kg finished rice koji)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg rice\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to this rice. The result is approximately 1.2 kg of rice koji.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003cbr\u003e\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"1.5g","offer_id":43681980350730,"sku":"KSW1,5","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"15g","offer_id":43681980383498,"sku":"KSW15","price":40.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/komekojikinweiss.jpg?v=1663231045"},{"product_id":"mame-koji-kin","title":"mame koji-kin","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBean Koji Spores\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 0.8 g \/ 8 g (each yields approx. 5 kg \/ 50 kg beans Koji)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.15 g spores per kg beans\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of beans are soaked, drained, steamed and then cooled to body temperature. 0.15 g of spores are added to these. The result is about 2 kg of bean koji.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"0.8g","offer_id":43681979859210,"sku":"BKS0,8","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":43681979891978,"sku":"BKS8","price":40.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/mamekojikin.jpg?v=1677080301"},{"product_id":"shoyu-koji-kin-hell","title":"shoyu koji-kin light","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eKoji spores for making light soy sauce\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g \/ 15 g (enough for approx. 5 kg \/ 50 kg of finished Shoyu Koji)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg\u003c\/p\u003e\n\u003cp\u003eFirst, 500 g of beans are soaked, drained, steamed and then cooled to body temperature. Add 500 g of crushed wheat. Then 0.35 g of spores are added to the mixture \u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"1.5g","offer_id":43681988280586,"sku":"KSSH1,5","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"15g","offer_id":43681988313354,"sku":"KSSH15","price":40.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/shoyukojikinhell.jpg?v=1677080371"},{"product_id":"shoyu-koji-kin-dunkel","title":"shoyu koji-kin dark","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKoji spores for making dark soy sauce\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5g \/ 15 g (each yields approx. 5 kg \/ 50 kg of finished Shoyu Koji)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg bean-wheat mixture\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 500 g of beans are soaked, drained, steamed and then cooled to body temperature. Add 500 g of crushed wheat. Then 0.35 g of spores are added to the mixture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"1.5g","offer_id":43681990770954,"sku":"KSDS1,5","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"15g","offer_id":43681990803722,"sku":"KSDS15","price":40.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/shoyukojidunkel.jpg?v=1677080372"},{"product_id":"shochu-koji-kin-weiss","title":"shochu koji-kin white 1,5g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhite rice koji spores for making shochu\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus luchuensis\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g (enough for approx. 5 kg of finished rice koji)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg rice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of dry rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to the processed rice. The result is white rice koji.\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff8000;\"\u003e\u003cstrong\u003eCAUTION:\u003c\/strong\u003e\u003c\/span\u003e These spores produce citric acid. The finished product tastes like citrus fruits\/sour apple.\u003cbr\u003e\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":42320522281196,"sku":"KSSW1,5","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/shochukojiweiss.jpg?v=1677080369"},{"product_id":"shochu-koji-kin-schwarz-1-5g-variation","title":"shochu koji-kin black 1,5g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBlack rice koji spores for making shochu\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus luchuensis\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g (makes approx. 5 kg rice koji)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg rice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of dry rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to the processed rice. The result is rice koji.\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff8000;\"\u003e\u003cstrong\u003eCAUTION:\u003c\/strong\u003e\u003c\/span\u003e These spores produce citric acid. The finished product tastes like citrus fruits\/sour apple.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":42320529948908,"sku":"KSSS1,5","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/shochukojischwarz.jpg?v=1677080373"},{"product_id":"sake-koji-kin-pulver-1-5g","title":"sake koji-kin 1,5g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRice Koji spores for making sake\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g (makes approx. 5 kg of finished rice koji)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg rice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to this rice. The result is approximately 1.2 kg of rice koji.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":42325198766316,"sku":"KSS1,5","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/sakekojikin.jpg?v=1677080364"},{"product_id":"mirin-koji-kin","title":"mirin koji-kin 1,5g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRice Koji spores for making Mirin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpore variety:\u003c\/strong\u003e \u003cem\u003eAspergillus oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 1.5 g (makes approx. 5 kg of finished rice koji)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e 0.35 g spores per kg rice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, 1 kg of rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to this rice. The result is approximately 1.2 kg of rice koji.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of manufacture:\u003c\/strong\u003e Japan\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":42466106835180,"sku":"KSHM1,5","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/products\/mirinkojikin.jpg?v=1677080306"},{"product_id":"miso-kit","title":"miso-kit","description":"\u003cp\u003eWith our mimi DIY organic miso set you can make either a young, fruity \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\/products\/shiro-miso\"\u003eShiro Mis\u003c\/a\u003e\u003ca href=\"https:\/\/mimiferments.com\/products\/shiro-miso\" target=\"_blank\"\u003eo\u003c\/a\u003e (white miso) or a mature, hearty Aka Miso (red miso) yourself. The Shiro Miso only needs two months to develop its optimal flavor. The Aka Miso, on the other hand, should mature for about a year. We supply you with the ingredients together with the instructions and recipes in a high-quality, reusable box made of untreated birch wood with a hinged lid and our mimi logo.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNo matter which miso you choose, you will have some koji rice left over at the end. Use this to make either a \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/shio-koji\"\u003eshio koji\u003c\/a\u003e or an \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/amazake\"\u003eamazake\u003c\/a\u003e . You can find the recipes and instructions for these two ferments on the back of the Kome Koji packaging.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can find our own miso pastes \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003ehere\u003c\/a\u003e:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Miso starter set contains:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g organic Kome Koji made from organic rice and handcrafted in Berlin\u003cbr\u003e\u003c\/li\u003e\n\u003cli\u003e250 g organic soya beans from Erding (Germany)\u003cbr\u003e\u003c\/li\u003e\n\u003cli\u003e110 g salt from the Algarve (Portugal)\u003cbr\u003e\u003c\/li\u003e\n\u003cli\u003e30 g organic Tane Miso made in-house in Berlin\u003cbr\u003e\u003c\/li\u003e\n\u003cli\u003e1 litre Weck jar with glass lid, clamps and rubber\u003c\/li\u003e\n\u003cli\u003eInstructions and recipes in German for Shiro Miso, Aka Miso, Shio Koji, Amazake\u003c\/li\u003e\n\u003cli\u003e1 box made of untreated birch wood\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*In case you need the instructions and recipes guide in English, please ask us by Email to send you a PDF copy.\u003c\/p\u003e\n\u003cp\u003e*This product does \u003cstrong\u003enot\u003c\/strong\u003e need to be refrigerated.\u003cbr\u003e\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":44579712401674,"sku":"MK001","price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/misoset.jpg?v=1783091663"},{"product_id":"shoyu-kit","title":"shoyu kit","description":"\u003cp\u003eWith our mimi DIY organic Shiro Shoyu set you can make a total of 1.5 liters of your own white soy sauce at home. Shiro Shoyu (white soyasauce) differs from conventional dark soya sauces mainly because of its light color. It can be used to season dishes without darkening the ingredients. Due to its mild taste, it goes wonderfully with fresh vegetables, white fish or other light dishes.\u003c\/p\u003e\n\u003cp\u003eThe do it yourself white soya sauce ferments in a relatively short time, does not need to be stirred the whole time and does not need to be pressed at the end. This makes it ideal for making at home. After your Shiro Shoyu has drained, you can easily make a second batch with the remaining ingredients. We supply you with the ingredients together with the instructions and the recipe in a high-quality, reusable box made of untreated birch wood with a hinged lid and our mimi logo.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can find our own soy sauces \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/miso\"\u003ehere\u003c\/a\u003e :\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Shoyu starter set contains:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g organic Shoyu Koji made from crushed organic spelt and lightly roasted organic soya beans and handcrafted in Berlin (contains \u003cspan style=\"text-decoration: underline;\"\u003egluten\u003c\/span\u003e )\u003cbr\u003e\u003c\/li\u003e\n\u003cli\u003e220 g salt from the Algarve (Portugal)\u003cbr\u003e\u003c\/li\u003e\n\u003cli\u003e1 litre Weck jar with glass lid, clamps and rubber\u003c\/li\u003e\n\u003cli\u003eInstructions and recipe in German for Shiro Shoyu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*In case you need the instructions and recipes guide in English, please ask us by Email to send you a PDF copy.\u003c\/p\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":44579720331530,"sku":"SK001","price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/shoyuset.jpg?v=1705507838"},{"product_id":"shiro-shoyu-koji-500g-bio","title":"shiro shoyu koji 500g ","description":"\u003ctable style=\"width: 537px;\" data-mce-style=\"width: 537px;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 527px;\" data-mce-style=\"width: 527px;\"\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1.5rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003e\u003cstrong\u003enaturally fermented, gently dried, vegan,\u003c\/strong\u003e \u003cstrong\u003ehandmade\u003c\/strong\u003e \u003cstrong\u003ein Berlin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eWith our Shiro Shoyu Koji you can make your own white organic soy sauce. All you need, apart from the Shiro Shoyu Koji, is water, salt, a sufficiently large container and a little patience.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; text-align: left;\" data-mce-style=\"font-size: 16px; text-align: left;\"\u003eOur Shiro Shoyu Koji is made from crushed organic spelt and lightly roasted organic soya beans. After steaming, both ingredients are fermented with a special type of koji spore for around 40 hours and then gently dried.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003euse\u003c\/span\u003e \u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003eWith this pack of Shiro Shoyu Koji you can make a total of about 1.5 liters of white organic soya sauce. Alternatively, you can use the koji to make a mild garum by adding some leftover fish to the mash.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003eOn the back of the packaging you will find recipe suggestions for Ichiban Dashi Shiro Shoyu and for Niban Dashi Shiro Shoyu with the drained mash of the Ichiban Dashi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003eYou can make your own miso with our \u003ca href=\"https:\/\/mimiferments.com\/en\/collections\/koji\/products\/kome-koji\"\u003eKome Koji\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\" data-mce-style=\"padding: 1rem; cursor: pointer; background: #FFFFFF; color: #000000; font: 1.5rem\/1.5; font-size: 19px;\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eIngredients\u003c\/span\u003e \u003cbr\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\" data-mce-style=\"padding: 1rem 1rem 1px 1rem; font: 1rem\/1.5;\"\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e\u003cstrong\u003eSpelt*\u003c\/strong\u003e 83% (Erding), \u003cstrong\u003esoya beans\u003c\/strong\u003e *17% (Erding), \u003cem\u003eA. oryzae\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003e*Ingredients certified organic\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eDE-ÖKO-070 (organic control body)\u003c\/p\u003e\n\u003cp style=\"font-size: 16px;\" data-mce-style=\"font-size: 16px;\"\u003eYou can find out more about our raw materials \u003ca href=\"https:\/\/mimiferments.com\/en\/pages\/unsere-rohstoffe\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/details\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Mimiferments","offers":[{"title":"Default Title","offer_id":44579736944906,"sku":"SSK500","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/8680\/2084\/files\/shiro-shoyu-koji_bae8bd79-2ac2-4936-bee2-daeb55807fed.jpg?v=1687949900"}],"url":"https:\/\/mimiferments.com\/en\/collections\/selber-fermentieren.oembed","provider":"Mimiferments","version":"1.0","type":"link"}