Frequently Asked Questions

• Q: What are the ingredients in Hishiroku Koji Starter Spores Powder? A: This koji starter contains only pure koji spores, specifically designed for making rice koji and wheat koji.
• Q: How much does each pack of Hishiroku Koji Starter weigh? A: Each pack contains zero point twenty-three ounces of koji starter spores, with a total of three packs included.
• Q: Is this koji starter made in Japan? A: Yes, Hishiroku Koji Starter Spores Powder is one hundred percent made in Japan, sourced from a traditional koji starter specialized store.
• Q: How do I use Hishiroku Koji Starter? A: To use the koji starter, simply mix it with cooked rice or wheat and follow the koji-making process, ensuring tools and hands are clean.
• Q: Can I use this koji starter for anything other than rice and wheat koji? A: No, this koji starter is specifically intended for rice koji and wheat koji and should not be used for other applications.
• Q: Is Hishiroku Koji Starter suitable for beginners? A: Yes, beginners can use this koji starter; however, it is essential to follow the instructions carefully for best results.
• Q: How should I store Hishiroku Koji Starter? A: For optimal freshness, store the koji starter in a cool, dry place, away from direct sunlight and moisture.
• Q: Does Hishiroku Koji Starter have a shelf life? A: Yes, it is recommended to use the koji starter within one year for the best fermentation results.
• Q: Is this koji starter safe for everyone to use? A: Yes, Hishiroku Koji Starter is safe for general use, but always ensure cleanliness when preparing koji.
• Q: What should I do if my koji doesn't ferment? A: If your koji does not ferment, check the temperature and humidity levels, as they are critical for successful fermentation.
• Q: Can I return the koji starter if I'm not satisfied? A: Yes, most retailers offer a return policy; check the specific store's return guidelines for details.
• Q: What if I receive a damaged package of koji starter? A: Contact the retailer immediately to report any damage; they typically provide assistance for replacements.
• Q: Is there a recommended temperature for making koji? A: Yes, the ideal temperature for koji fermentation is between seventy-five to eighty-five degrees Fahrenheit.
• Q: What type of koji does Hishiroku specialize in? A: Hishiroku specializes in traditional koji starter, specifically for rice koji and wheat koji, with over three hundred years of experience.
• Q: Does Hishiroku Koji Starter contain any allergens? A: Hishiroku Koji Starter is generally free from common allergens; however, always check for specific sensitivities.