Quercus Cooperage is proud to introduce The Muro.

Made from White Cedar this cabinet stands at 24”x24”x11”. It comes complete with two cedar kojiban, each with 1kg capacity. Mechanicals includes a ceramic heater, ultrasonic humidifier, and Inkbird temperature and humidity regulator.

The Muro allows one to inoculate substrates in an efficient, accurate, and compact manner while maintaining an even temperature during the inoculation process, which is critical to the success of the Koji. The cedar housing insulates temperature and humidity well, creating the perfect growth of mycelium.

The Muro can also be built to custom specifications to allow for more production. Price is $675 + shipping.

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Director of Culinary Research and Development @chefbarrytonkinson is working with a new custom #muro from @quercus_cooperage in collaboration with @bob.florence and @tmgastronaut in the culinary technology lab. The white cedar cabinet houses a heater and humidifier to inoculate rice in a tray. The chamber is an ideal environment for #koji, the key component of fermented products like miso, shoyu, tamari, mirin and sake. #ICEculinary #culinaryvoice #fermentation

A post shared by Institute of CulinaryEducation (@iceculinary) on Nov 5, 2020 at 8:55am PST

THE MURO CABINET by Quercus Cooperage.

For more information email john@qcooperage.com

IG photos courtesy of The Institute Of Culinary Education https://www.ice.edu/