Organic Brown Rice Koji
This organic brown rice koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.
Koji is the natural mold for making miso, shoyu, and many other Japanese specialty fermented foods. Mitoku Organic Brown Rice Koji is handmade from selected natural whole-grain brown rice, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions.Made in small batches by the Marukura Family.
- Contains: 17.6 ounces (500 g) Organic Brown Rice Koji
- OK kosher certified.
- Product of Japan.
- Organic brown rice, Koji spores (Aspergillus oryzae); Japanese naturally cultured organic brown rice
Shelf Life and Storage Information
Store in a cool, dry place. Will keep up to 6 months at room temperature or 2 years in the refrigerator or freezer.