Aspergillus Sojae Agar Slant | Koji Culture for Miso, Shoyu & Soy Fermentation
€22,41 EUR
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🍄 PREMIUM NATTO KOJI CULTURE FOR AUTHENTIC SOY FERMENTATION
Aspergillus sojae is the essential koji mold for traditional Japanese soy fermentation. This premium agar slant delivers a pure, viable culture perfect for crafting miso, shoyu (soy sauce), natto, and other umami-rich soy-based ferments. Whether you're a home fermenter exploring koji alchemy or a culinary enthusiast chasing authentic flavour, this slant gives you a professional-grade starting point.
🧪 WHAT YOU GET
One sterile agar slant tube containing live Aspergillus sojae mycelium, ready to propagate. The slant format offers excellent long-term viability and multiple transfers, making it ideal for maintaining your own koji library or scaling up production.
✨ HIGHLIGHTS
• Pure Aspergillus sojae genetics selected for soy fermentation
• Agar slant format: stable, long-lasting, easy to store
• Perfect for miso, shoyu, natto, and experimental soy ferments
• High enzymatic activity for breaking down soy proteins and starches
• Suitable for home fermenters and small-batch artisan producers
• Multiple transfers possible from a single slant
🔬 HOW TO USE & STORAGE
Store the slant upright in a cool, dark place (4–8°C ideal) until ready to use. To propagate, transfer a small amount of mycelium to sterilised grain (rice, barley) or fresh agar plates under clean conditions. Once colonised, your koji is ready to inoculate cooked soybeans or other substrates. The slant remains viable for months when refrigerated.
📦 SHIPPING & TRUST
Carefully packaged to ensure the culture arrives in perfect condition. Dispatched from Italy with tracking. We stand behind the purity and vitality of every culture we send.
🌟 READY TO FERMENT?
Bring the art of Japanese koji fermentation into your kitchen. Add to cart and start your miso, shoyu, or natto journey today.
Aspergillus Sojae Agar Slant | Koji Culture for Miso, Shoyu & Soy Fermentation
€22,41 EUR
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Shipping calculated at checkout.