Choro Koji

Miso Barley Koji: Traditional barley-based koji, the essential starter culture for making authentic miso. This carefully cultivated koji brings the enzymatic power needed to transform soybeans and grains into rich, umami-packed miso.Perfect for home fermenters and chefs exploring traditional Japanese fermentation techniques. Handcrafted in the Netherlands.

Miso Buckwheat Koji: Unique buckwheat-based koji for creating gluten-free miso with distinctive earthy, nutty flavors. This specialty koji opens up new possibilities for those with gluten sensitivities or anyone seeking unique miso profiles.Perfect for experimental fermenters and those crafting gluten-free fermented foods. Handcrafted in the Netherlands.

Shoyu Buckwheat Koji: Buckwheat koji specially cultivated for crafting your own shoyu (Japanese soy sauce). This gluten-free alternative brings earthy, complex notes to your homemade shoyu, creating a unique flavor profile distinct from traditional wheat-based versions.Perfect for home brewers, chefs, and fermentation enthusiasts exploring the art of shoyu making. Handcrafted in the Netherlands.

Shoyu Porcini Koji: Extraordinary porcini mushroom koji for creating deeply umami-rich shoyu with intense, earthy mushroom notes. This specialty koji transforms traditional shoyu into something truly exceptional – perfect for elevating soups, sauces, and finishing dishes.A must-have for adventurous fermenters and chefs seeking next-level umami. Must be refrigerated. Handcrafted in the Netherlands.

Dried Buckwheat Koji: Versatile dried buckwheat koji ready for retail use. This shelf-stable koji can be used for making miso, shoyu, amazake, pickles, and countless other fermentation projects. The gluten-free buckwheat base adds earthy, nutty complexity to any ferment.Perfect for home fermenters who want a reliable, long-lasting koji starter. Handcrafted in the Netherlands.