Products for making miso
Package form
Granular type: one bag contains 200g product for making 200kg koji.
Powder type: one bag contains 70g product for making 200kg koji.
Yamabuki
This koji starter yields middle-length mycelia and the growth is relatively slow during the first half of the process for making koji. Completed-koji is characterized by a strong haze and a better aroma, and is used for making miso.
Package form: powder type
Yamabuki No.2
This koji starter yields middle-length mycelia with high activity of amylase and is used for making light colored miso.
Package form: powder type
Yamabuki No.3
This koji starter yields middle-length mycelia,and is suitable for mechanical manufacturing koji system because of quick growth initiation and fast growth rate. Koji mold is characterized by possessing high activity of neutral protease and easy-to-use.
Package form: powder type
Tanshoku-Toka-yo
The koji starter for glycation in making light-colored miso koji. This koji starter yields middle- and short length mycelia with strong activity of diastatic enzyme and koji making easily. Suitable for making sweet miso.
Package form: powder type
Gekko
This koji starter yields long-length mycelia with brown discoloration. Characterized by bland taste and aroma.
Package form: powder type
For miso
This koji starter yields middle-length mycelia and characterized by a better aroma, the color completed koji is white, miso will turn raddish-brown in color.
Package form: granular type / powder type
Aglycon
This koji starter is characterized by yields b-glucosidase with a strong activity that can transfer glucoside-bound isoflavone to aglycon-bound isoflavone.
Package form: powder type
For barley miso
This koji starter yields short-length mycelia with smooth progress of hydrolysis due to its high amylase activity. Characterized by fast process for adnation of mycelium.
Package form: powder type
For soybean miso
This koji starter for making soybean miso. This koji starter yields a high protease and fertility activity and bringing “umami” of soybean out.
Package form: powder type
Koji Starter for Miso | The length of the fungal filament formed | Levels of temperature changed during fermentation process | Levels of aromatic odor | Itashimari | spore implantation time | α-amylase | S-amylase | NPA | ACP | Degree of brownish discoloration in koji made |
Yamabuki | medium | slow rise in the beginning | normal | lax | slow | 1990 | 362 | 101 | 20300 | + |
Yamabuki No.2 | medium | slow rise in the beginning | good | lax | slow | 2100 | 387 | 110 | 25700 | + |
Yamabuki No.3 | medium | normal | good | lax | slow | 2240 | 405 | 118 | 26800 | + |
Tanshoku-Toka-yo | medium-short | normal | good | lax | normal | 2800 | 510 | 80 | 22200 | + |
Gekko | long | slow rise in the beginning | good | strong | slow | 1450 | 300 | 85 | 15700 | – |
For Miso | medium | normal | good | rather strong | normal | 1380 | 305 | 84 | 17500 | – |
Agrycon | medium | normal | good | rather strong | slow | 1180 | 233 | 44 | 15429 | – |
For barley Miso | short | sharp rise in the beginning | good | lax | normal | 3010 | 510 | 82 | 22300 | + |
For beans Miso | short | normal | good | lax | normal | 375 | 68 | 141 | 39100 | + |
Enzyme activities (represented per dry weight) were measured by means of the of the petri dish method at our laboratory in accordance with the standard method of analysis in National Research Institute of Brewing (only acid carboxypeptidase) and in Laboratory of Shinshu Miso Institute (the others), respectively. All values may change depending on the difference in raw materials and in methods of making koji. Accordingly, data is an example and is no guarantee of the absolute value.