Aspergillus oryzae spores
Tane-koji
Starter (not for direct human consumption)
If the product is not available, you can tell us your interest, so that we organize better. Write to ordini@nesler.it
Product intended for use by competent persons.
The spores we offer are the same that we use in the company to produce our Koji. They come from a historic Japanese producer who also guarantees us the absence of GMOs and foreign substances. This type of spores are traditionally used to produce Shoyu-Koji.
4 g is sufficient to inoculate about 10 kg of grain/legume mass.
8 g is sufficient to inoculate about 20 kg of grain/legume mass.
70 g is sufficient to inoculate about 200 kg of grain/legume mass.
(considering the weight of the ingredients as dry and raw )
To produce Shoyu-Koji:
Wash, soak and steam the legume. Add the toasted and coarsely ground cereal. Do not inoculate until the temperature has dropped below 40 _C. Keep at 30 _C and 80-90% humidity for 24-48 hours until the mycelium has developed sufficiently.
Shoyu-Koji is a particular type of Koji, used for the preparation of shoyu sauce.
Tane-Koji (spores of Aspergillus oryzae) should be kept preferably in the refrigerator to maintain vitality.
Ingredients: spores of Aspergillus oryzae
Keep in the refrigerator if possible.
Produced by:
Akita Konno
Japan
Packaged by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.