Koji rice is a versatile ingredient used to make the most delicious Japanese fermented foods!
Already prepared, this koji rice can be used as a base to easily make many traditional and modern fermentations at home:
- Shio koji (fermented marinade)
- Soy sauce
- Fermented vegetables
- Aged meat
- And much more!
Explore the fabulous world of koji fermentations with this ready-to-use product!
Incorporate umami flavour into your diet with this natural taste booster!
The best rice koji for making miso. 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).
Produced in Montreal (Canada), this koji is made from steamed rice inoculated with Aspergillus oryzae spores. It is then slightly dehydrated and vacuum-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
- Origin: Montreal, Canada
- Producer: Koji Soupe
- Storage: store in the fridge