Koji Kin Starter Spore Sake Miso Dry Age Steak Amazake

Good product! I made a couple of batches of koji rice and beans for the first time using this for a type of miso. It grew exceptionally well on the beans and rice, the enzyme produced are working their magic because the homemade miso is tasting great after only a month or so of aging! Once I deplete this pouch I’ll be buying more!

Works great. It’s real live spores. I made some great koji and some really nice sake from that.

Used this to inoculate soy beans for soy sauce making and rice for sake. Good stuff

I used this to dry age a steak in 48 hours, the results weren’t drastic but it was even better than when I tried to use fresh koji and a cheesecloth!

This was suggested to me by a friend and I was not disappointed. It's basically a way to dry-age your steaks in just 2-3 days. You coat the steak in the powder, store it in the fridge, then scrape it off before cooking. It tenderizes the steaks and gives them a nice subtle flavor. Probably not the sort of thing you would want to spend money on if you do dry rubs and stuff like that as that would probably mask the flavor, but great if you want a simple steak where the flavor of the meat is what you are seeking.

Worked for making sake

pontente inicador y dura mucho mas en refri

I think this brand might be better for charcuterie than for amazake or shia koji, but that's just my personal taste. I find the fragrance of this brand to be reminiscent of commercial laundry soap. I really can't stand i t in amazake. I used it on beets that I then dry aged and liked it much more that way. I have problems getting a thick mycelium mat and proper penetration on the rice grains with this brand. Hishiroku brand Kairyou Chouhaku kin works much much better for me.