麹蓋 Koji Tray
中 Regular 14″ x 10″ x 3″ $80
大 Long 20″ x 10″ x 3″ $90
Cedar koji trays are a traditional container for growing superior koji. The thin bottom and raised center quickly expel heat — keeping the grains cool during the final hours of the process. Trays can be stacked for incubating larger quantities. Custom sizes can be made upon request.
1 body 12″ x 12″ x 6″ $340
2 body 12″ x 12″ x 10″ $410
(Includes the bottom board, body(one or two) with bamboo drainboard, and lid)
The steamer is based a traditional version used for koji in Japan. An important to tool to achieve a ‘hard outside, soft inside’ texture of rice and barley prior to being cooled and inoculated by koji spores.
The sides of the body have bamboo ‘keys’ that can be removed for flat storage or travel.
Prices are in Canadian dollars. Tax Included. 🇨🇦
All products are made of Eastern White Cedar
Proudly made in Toronto, Canada 🇨🇦
Please contact for ordering : email@example.com
International and domestic shipping available.🌏 Ask me for a quote.
Benefits of Wooden Trays + Steamers
- Soak up extra water and prevent the bottom layer from getting soggy
- Help regulate humidity in your chamber/box
- Stackable for larger quantities of koji
- Rot Resistant = Long lifespan
- Rinse with water after use, and then wipe off thoroughly
- Dry in a well-ventilated room.
- If mold develops, wipe off with a high-alcohol spray.
- If it has grown deeply, scrape the surface.
Sebastian Butt is a carpenter, multi disciplinary artist and fermentation enthusiast living in Toronto.
For the past year and half, he’s been combining his interest in woodworking and koji fermentation to create a variety of traditional Japanese tools and chambers.
His past work has included working collaboratively in artist collectives and performances. Frequently working with artist Charlie Murray, CN Tower Liquidation and the musical puppet group Still Boys.
As a carpenter, he has worked on a variety of Toronto restaurants including Quetzal, Bar Isabel, La Palma and Rosalinda. His work has been shown at Art Gallery of Ontario, Art Museum (University of Toronto), The Banff Centre, Gendai Gallery, the Kitchen (New York) and Weird Things.
At the 2019 Ontario Fermentation Festival, he won 1st and 3rd prize in the ‘Other Ferments’ category for Red Oil Doubanjiang and Broad Bean Miso.