Rice Koji
米麹Dried rice koji, the starter for miso, sake, amazake and shio koji.
- Formats
- 500 g
- Origin
- Made in Japan
Koji kōji
Rice or grains inoculated with Aspergillus oryzae. The engine behind soy sauce, miso, mirin and sake.
What it is
Koji is rice, or another grain, that is steamed and then inoculated with the mould Aspergillus oryzae. Its enzymes break down starches and proteins: this is how soy sauce, miso, mirin and sake are made.
How to use it
At home it is used to make shio koji, amazake and miso. As a marinade it tenderises meat and fish and brings out their flavour.
