Koji rice, a versatile ingredient for making some of the most delicious fermented Japanese foods!
Already made, this dried koji rice can be used as a base to easily make miso, sake, soy sauce, amazake, and fermented vegetables, to age or tenderize meat, and more.
Explore the fabulous world of koji fermentations with this ready-to-use product!
Produced by Cold Mountain in California, this koji is made from steamed rice inoculated with Aspergillus oryzae spores.
The rice and culture were incubated for 45 hours, resulting in a dry, fragrant koji with a grainy texture.
During this process, starch and proteins from rice are converted to sugar and amino acids, making them more digestible.
Incorporate umami flavour into your diet with this natural taste booster!
- Ingredients: rice, koji culture (Aspergillus oryzae)
- Weight: 657g (1lb/20 oz)Origin: California (USA)
- Includes instructions for making shio koji, shoyu koji, red and white miso.
- Storage: store the closed container in a cool and dry place. Refrigerate once opened.