Tane-koji (Starter koji)
Japanese: 種麹（たねこうじ）
Powdered koji mold spores cultivated as starter. The starting point of koji making.
Tane-koji is powdered koji mold spores cultivated on rice or similar media. Sprinkled on steamed grains, it initiates koji making. Also called 'moyashi,' produced by specialist manufacturers.
Tane-koji quality significantly influences the resulting koji's enzyme power and aroma. Different cultivars with varying enzyme types exist for miso, soy sauce, and sake. A small amount transforms large quantities of grain — the spark that lights fermentation. The cultivar you choose shapes sweetness and aroma. Tane-koji is the compass setting the direction for fermentation's journey.