Shiro-Koji (White Koji Mold)
白麹 (白麹)
Pourquoi sourcer au Japon
Shiro-koji was discovered and refined in Kagoshima for warm-climate honkaku shōchū; Japanese moyashi-ya producers maintain global monopoly on starter cultures.
Spec clé
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
Produit fini typique
Honkaku shōchū fermentation starter, sake-yeast alternative blends, specialty fermented condiments.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 1–10 kg starter culture; 100 g – 1 kg specialty grades
- Délai typique
- 8–12 weeks
- Régions d'origine
- Kagoshima (Kawachi), Akita (Konno Shoten), Aichi
- Catégorie
- Matériaux traditionnels
- Saison de récolte
- Year-round (continuous starter-culture production)
- Statut réglementaire au Japon
- Food product; specific koji starter culture; under MHLW good manufacturing practices
- Nom japonais
- 白麹
- Romaji
- 白麹
À propos de cet ingrédient
White-koji mold (Aspergillus luchuensis var. kawachii) — distinct from the yellow-koji of sake and miso, and from the black-koji of awamori. Discovered in Kawachi (Kagoshima) in the early 20th century, shiro-koji enables citric-acid-pathway fermentation that suits warm-climate honkaku shōchū production. Commercially supplied by the Akita Konno Shoten and other specialist starter-culture (moyashi-ya) producers. Distinct from existing shio-koji and amazake (which are koji-derived foods, not the starter mold itself).
Statut réglementaire
| Japon | Food product; specific koji starter culture; under MHLW good manufacturing practices |
|---|---|
| Union européenne | Food import; novel-food check for some applications |
| États-Unis | GRAS by long history of use |
| Chine | NMPA food / TCM context |