Cedar Morobuta Koji Fermentation Tray

Unlock authentic koji cultivation with our premium Japanese cedar morobuta (kojibuta) — traditional fermentation trays used by chefs, artisans, and fermentation pros around the world.

Handcrafted from natural cedarwood, these shallow trays are designed to help moisture and heat move evenly across the koji bed, reducing hotspots and promoting healthy Aspergillus oryzae growth. Whether you’re making rice koji, barley koji, or experimental koji for miso, shoyu, shio-koji, garum, and more, these trays bring traditional Japanese technique into your kitchen or small production space.

Why Choose Cedar Morobuta:

Natural cedarwood - Breathable material that supports even fermentation. 

Professional design - Ideal for managing heat and moisture while growing koji. 

Long-lasting tool -  With care, these trays serve you for many seasons of fermentation.