Interested in Shio Koji? Why not make your own?
The jar contains dry Koji and salt - all you need to do is add 120cc of water!
Let the mixture ferment for 7-10 days in room temperature and it is ready to use.
Shio Koji can be used as salt substitute and to tenderize meat and add natural umami flavour to your dishes. Have a look at the recipe page for recipe ideas.
Unfortunately, we are currently out of Australian organic rice. We were expecting the new season's organic rice to return by the end of June but have been informed that it was extended to the end of July. We could not achieve the same quality with non -Australian organic rice so we decided to use NON-ORGANIC Koshihikari for the time being (Prices reduced accordingly). We will switch back to organic rice as soon as it becomes available.
Please email us at info@riceculture.com.au if you are after organic koji and we can let you know when organic rice is back.
Ingredients: Australian Koshihikari Rice, BFA Certified Sea Salt, Koji Starter (Aspergillus Oryzae)