Rice Koji

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Prefecture: Hokkaido 
Producer: Kurashige Jozo
Ingredients: Polished rice (domestic), koji mold
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 200g
Storage: Store in a well-ventilated place away from moisture and use as soon as possible. If not using right way, store in a ziplock bag in the freezer.

Finding rice koji outside of Japan can be extremely difficult! 

Koji (the fermenting microorganism known as Aspergillus oryzae) is the key fermenting ingredient behind many Japanese pantry staples including soy sauce, miso, mirin, sake, rice vinegar and shio koji (salted rice malt). When combined with grains, koji breaks down starches and proteins into sugars and amino acids and is used as a starter in the fermentation process, helping to create umami-rich flavors. Rice koji in particular is made by inoculating cooked short-grain rice with koji spores and leaving it to ferment.

This special rice koji is made at the foot of Mt. Shari in Hokkaido by Kuashige Jozo. Considered Japan’s northernmost brewery, Kuashige Jozo was established over a century ago and continues to use natural brewing methods.

Suggested uses: Let the power of koji add deliciousness to your dishes! Try making our Shio Koji (Salted Rice Malt) and Soy Sauce Koji and Sweet Onion Koji Paste recipes.

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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