Additional Large Koji tray used to cultivate Koji.
The Trays are Handmade from Japanese red cedar wood, which has antibacterial properties, by slowing down the growth of bacteria. Cedarwood promotes the growth of Koji cultures by regulating moisture and heat retention.
In case of development of Mold caused by excessive moisture, the Trays preferred cleaning method is a mix of Spring Water and organic rice vinegar 2:1. The Tray is best dried outdoor, till the wood has completely dried, and should be stored together with the same Koji strains.
1 KOJI TRAY DIMENSIONS
- Height: 5cm, Depth: 53Cm, Width: 32,5cm standard 1/1 GN Tray size.
- Milled grips on both sides
- Solid 12mm Wood thickness
- Handmade quality
WE ADVISE YOU TO WORK AT HACCP STANDARDS DURING THE WHOLE PROCESS OF INOCOLUATING KOJI ON FOOD.
WE ARE NOT RESPONSIBLE FOR ANY FOODBORNE ILLNESS RESULTING OF OUR INSTRUCTIONS OR GUIDELINES.
WE DONT RECOMMEND CONSUMING RAW OR UNDERCOOKED MEAT AFTER THE KOJIFICATION.
WE RECOMMEND PURCHASING OUR KOJI GROWING EQUIPMENT ( HUMIDIFIER, HEAT MATT, TEMPERATURE PROBES, , TRAYS OR CONTAINERS. NECESSARY FOR THE INOCULATION PROCESS.