What You Need to Know
Dehydrated Aspergillus oryzae spores are mechanically milled to create instant inoculation medium, bypassing the 48-hour mycelial growth phase required in traditional koji-making.
Enables rapid fermentation starts for miso, amazake, and shio-koji while standardizing microbial profiles across batches.
Key Parameters
Temperature
32°C
25°C - 40°C
Time
24h
12h - 36h
Equipment
LyophilizerImpact millSterile packaging
Steps
- 1.
Accelerated shoyu (Modernist cuisine): Reduces fermentation time from 6 months to 3 weeks
- 2.
Koji-cured meats (New Nordic cuisine): Enables surface enzyme application without bulk fermentation
The Science
Primary Reaction
Enzymatic hydrolysis (amylases/proteases)