Dried Koji Rice: the key ingredient for delicious fermentation!
Koji rice is a must-have ingredient for preparing Japanese fermented foods such as:
- Shio koji (fermented marinade)
- Soy sauce
- And much more!
It can also be used to ferment vegetables and age meat.
Our dried koji rice is ready to use and easy to handle.
Incorporate umami flavour into your diet with this natural taste booster!
The best rice koji for making miso, and to age meat. It has a very strong protease type enzyme activity (proteins).
This rice koji is designed to make amazake and shio-koji (salty koji). Very strong amylase type enzymatic activity (starch).
This koji with balanced enzymatic activity in amylase and protease is perfect for brewing homemade sake and making shio-koji (salty koji).
Produced in Montreal (Canada), this koji is made from steamed rice inoculated with Aspergillus oryzae spores. It is then slightly dehydrated and packed to preserve its vitality.
The rice and culture are incubated for 45 hours to produce a dry, fragrant koji with a grainy texture.
During this process, the starches, and proteins in the rice are converted into carbohydrates and amino acids, making them more digestible.
Koji Rice Specifications
- Ingredients: rice, koji culture (Aspergillus oryzae)
- Weight: 500g
- Producer: La brasserie San-Ô (Montreal, Canada)
- Storage: store in the fridge