Skip to content
99 Ibn Gabirol, Tel Aviv Current price and availability
Complete99Sabich and home cooking עברית

Culinary Science Museum

Chouhaku-kin powdered koji starter

Chouhaku-kin is a powdered white-spore tane-koji starter intended by the maker listing for cultivating koji for shio-koji and miso. The 20 g sachet is specified for a stated substrate quantity, requires refrigeration and must be used according to maker directions. It is a concentrated process input, not ready-to-eat koji.

4 sources Ingredient Updated
Plain unbranded sachet of powdered koji starter beside a powder dish and koji tray

Five lenses on the subject

Scientific and molecular

Dose, substrate, temperature, humidity and time remain process directions rather than a general promise.

Institutions and authority

Product identity and directions are attributed to the reviewed official shop page.

Economics and market

The source-market price is documented for the exact 20 g sachet and kept separate from the Complete99 price.

Structure and relationships

Starter culture, prepared koji, substrate and fermented output are distinct materials and stages linked by process.

What is known and measured

Scientific and molecular Official source

The official shop page describes a powdered white-spore koji starter for shio-koji and miso. It states 20 g for 15 kg of substrate before washing, recommends a higher dose for small batches, gives a six-month use period and requires refrigeration. [1]

Economics and market Official source

On August 6 2026, JPY 630 including tax was observed for a 20 g sachet, with add-to-cart available and shipping separate. [1]

Institutions and authority Official source

Product name, powdered form and use directions are attributed to the reviewed Hishiroku Moyashi official online store. [1]

Structure and relationships Official source

Chouhaku-kin starter, dried rice koji and the fermented output are different materials and stages connected by the process. [1] [2]

Parent topic Premium Japanese ingredients Used in Kome koji Culinary pairing Koshihikari rice Culinary pairing Kioke-fermented shoyu Recommended next Washoku, Japanese dietary culture Recommended next Japanese food science

Sources and citations

  1. Hishiroku Moyashi official online store, Chouhaku-kin powdered koji starter 20 g.

    Official market listing · retrieved 2026-08-06

    Open source

  2. Hishiroku Moyashi official online store, Dried rice koji 500 g.

    Official market listing · retrieved 2026-08-06

    Open source

  3. Ministry of Agriculture, Forestry and Fisheries of Japan, An Introduction to Japanese Fermented Foods.

    Official government source · retrieved 2026-08-05

    Open source

  4. Israel Ministry of Health, National Food Service imported food inspection unit.

    Official government source · retrieved 2026-08-05

    Open source