Collection: Koji

What is Koji? 

Koji is fermented rice grains and is used to produce Miso, Soy sauce, Sake, Rice vinegar and Mirin. It plays such an important role in the Japanese food culture that it was declared as the "National Fungus" of Japan in 2006!

Koji is made by inoculating steamed rice with Koji culture (Aspergillus oryzae) and fermenting for 40-48 hours. It is an enzyme powerhouse producing more than 100  varieties of enzymes, including those that break down starches (e.g. rice) and proteins (e.g. protein) in the culture medium turning them into digestible glucose and amino acids which can then be used by yeast and lactobacillus for secondary fermentation. Koji also produces vitamins (including Vitamin B1, B2, B6, B12, K and folic acid) and minerals, adding nutritional value to your food.