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.
What Our Customers Are Saying
I’m using koji rice to make my first batch of miso! I won’t know the results for a year.
I love this company and am very happy with my order. Everything arrived just fine. Great quality.
I have recently started making my own Amazake, now that I can no longer find it in the store. I use a rice cooker on the warm setting. The culture brings out the natural sweetness of the rice. No added fruit or flavoring is needed, although some fruit slices on the top make for a nice presentation.
I like the fact that this koji is organic brown rice. Most stores sell white.
I sometimes take a while to get around to making things, so I only now made some amasake and am very very happy with it. It's the best amasake ever! Will probably choose amasake now over honey and maple syrup in sweet treats. Thanks for the great produces and excellent service.
Didn't follow directions at all. Used 2 cups of millet and cooked it to porridge consistency. Mixed in 6 tablespoons koji. Dehydrated for 8 hours at 140F. Worked out fabulously. Very impressed.