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Australian Organic Dried Koji 400g

Rice Culture

Australian Organic Dried Koji 400g

We currently have 33 in stock.

Rice Culture Koji can be used to make home-made Miso, Koji seasonings, 100% sugar free sweet Koji drink (Amazake/Ama-Koji) and many more unique dishes.

Ingredients: Australian Organic Rice, Koji Starter(Aspergillus Oryzae)

Equivalent to 500g of Fresh Koji

 What is Koji? 

Koji is fermented rice grains and is used to produce Miso, Soy sauce, Sake, Rice vinegar and Mirin. It was even declared as the "National Culture" of Japan in 2004! Koji is made by inoculating steamed rice with Koji culture (Aspergillus oryzae) and fermenting for 50 hours.

Koji culture produces enzymes that break down starch and proteins in the culture medium (e.g. the soybeans) turning them into digestible glucose and amino acids which also keep the culture alive - hence why it is a "living food". 


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